Baked lemony feta with tomatoes and sweet peppers from Dinner in One: Exceptional & Easy One-Pan Meals (page 46) by Melissa Clark

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Notes about this recipe

  • lily_o1t41p on May 06, 2026

    Always slaps. Added some frozen cauliflower gnocchi to bulk it up a little bit!

  • Beck001 on April 01, 2026

    Used a combination of fennel & caraway seeds since didn’t have coriander. Was generous in seasoning given notes. Used dried rosemary. Served with cooked shrimp. Family liked it

  • amandabeck on September 05, 2025

    This was good -- threw in some brussels sprouts because we had some that we needed to use up. It was OK but very similar to a Yasmin Fahr NYT recipe with broccolini that for us is the gold standard of feta sheet pan dinners-- we'll stick with that one!

  • AnnieChampness on September 06, 2023

    Underwhelming. Recipe promised so well!

  • kellilee on February 04, 2023

    We usually go to our favorite Mexican restaurant on Friday nights but last night I suggested we mix it up and try this Melissa Clark recipe. I am probably living under a rock as I was unaware of the "baked feta cheese trend". Substituted pickling spice (which contains coriander seeds) for the coriander seeds but followed the recipe otherwise. Did not have a good loaf of crusty bread but simply toasted up some sandwich bread and that seems to work. Will warm up the leftovers and add to some pasta. Agree with Melissa that this is easy and very pretty but also agree that you need to serve while the feta is still "soft and melty" which means you've got to eat fast!

  • averythingcooks on January 15, 2023

    Maybe it’s the feta I can get…but as much as we enjoyed this on smooshed onto toasted ciabatta, we expected something more. We both agreed that it’s not really anything different/more than the roasted pepper salads & relishes with added feta & herbs that I already make. Having said that, it is pretty easy to throw together for the oven and I will probably repeat this method again.

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