Romesco-Inspired Sheet Pan Feta With Peppers and Tomatoes

Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 On a large, rimmed baking sheet, combine the olive oil, bell peppers, onion, cherry tomatoes and almonds

Step 3

3 Using your hands, gently toss them together so that everything is well coated with the oil

Step 4

4 Spread into an even layer and season with the salt

Step 5

5 Nestle the feta blocks in with the vegetables, letting them rest at the bottom of the sheet pan

Step 6

6 Season everything with a pinch of crushed red pepper flakes and/or a few grinds of black pepper

Step 7

7 Roast, rotating the pan once halfway through baking, for 25 to 30 minutes, or until the peppers and onions are soft, the tomatoes have just burst, and the feta looks slightly melty

Step 8

8 In a small cup, stir together the vinegar and water and drizzle it over the just-roasted vegetables

Step 9

9 Sprinkle the parsley on top and serve family-style, with crusty bread on the side