Side Dishes
Muhammara Dip Muhammara is a classic Middle Eastern dip made with roasted red peppers, walnuts,...
Roasted Asparagus with Lemon Vinaigrette This Roasted Asparagus with Lemon Vinaigrette recipe is a bright,...
Roasted cauliflower and potato soup Roasted cauliflower and potato soup is the perfect warming bowl...
Baked camembert with garlic and rosemary Baked camembert with garlic and rosemary is the ultimate...
Preheat a 4-quart soup pot over medium high heat.
Sauté onions in Zejd Extra Virgin olive oil with a pinch of salt until translucent, about 3 minutes.
Add garlic and sauté for 15 seconds or so, then mix in the dried thyme.
Preheat your oven to 350 degrees.
Drain feta cheese and and cut into cubes.
Drizzle some extra virgin olive oil on the bottom of your baking dish.
Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet in a single layer. Add the garlic cloves. Sprinkle over the olive oil and salt.
Roast the tomatoes until they are wrinkled and lightly browned, about 25 minutes. Remove from the oven and let cool.
Arrange the mozzarella on a platter. Spoon the tomatoes on top with their juices and the oil, over the mozzarella.
