Tomato, olive and feta tray bake is a delicious vegetarian dinner, but you won’t be able to stop the carnivores from asking for seconds as well. These flavours and a 45-minute preparation and cooking time make this the perfect dinner.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Tomato, olive and feta tray bake
- 4 sliced large tomatoes
- 350g halved exotic baby tomatoes
- 300g vine tomatoes
- 200g black olives
- handful fresh sage leaves
- handful fresh thyme sprigs
- salt and freshly ground black pepper to taste
- olive oil, to drizzle
- 300g feta
Preheat the oven to 190°C.
Grease a roasting tray generously with butter. Add the sliced large tomatoes, halved exotic baby tomatoes and vine tomatoes to the roasting tray.
Sprinkle over the black olives, handful fresh sage leaves, handful fresh thyme sprigs and salt and freshly ground black pepper to taste.
Drizzle with olive oil and roast for 30 minutes.
Add feta broken into chunks and return to the oven for 10 minutes.
Serve sprinkled with a handful fresh basil leaves.