Marinated Vegetables With Feta Food

MARINATED FETA THREE WAYS

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

FAVORITE MARINATED VEGETABLES

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

MARINATED FETA CHEESE

Steps:

• In medium bowl, mix cheese, tomatoes, oil, vinegar, capers and pepper flakes until blended. Divide mixture evenly among 4 (half-pint) jars with tight-fitting lids. Add 1 sprig thyme and 1 strip lemon peel to each jar.
• Cover; refrigerate at least 24 hours before serving. Serve at room temperature. Store in refrigerator.

MARINATED FETA

Steps:

• Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
• Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

MARINATED FETA

Steps:

• Mix all the ingredients for the marinade.
• Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
• SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

Steps:

• Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
• Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
• Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
• For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
• Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
• Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
• Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.

MARINATED FETA AND CELERY

Steps:

• Combine feta, chile, celery and leaves, and vinegar in a bowl. Season with salt. Spoon into an airtight container; top with oil. Mixture can be refrigerated up to 1 week; return to room temperature before using.

EASY MARINATED FETA

Steps:

• Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
• Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

MARINATED FETA WITH HERBS AND PEPPERCORNS

Steps:

• In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
• Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
• Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.