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1 red bell pepper, chopped
6 Roma tomatoes, quartered
1 sweet onion, chopped
2 sprigs rosemary
8-ounce feta cheese block
1 bulb garlic, sliced at the top
2 to 3 cups vegetable broth
1/4 cup olive oil
2 teaspoons black pepper
Preheat oven to 400ºF.
Line a rimmed sheet pan with aluminum foil or parchment paper.
Place the feta block, onions, tomatoes, peppers, rosemary and garlic on the prepared pan.
Season everything with olive oil and fresh cracked black pepper.
Bake for 30 to 45 minutes or until all vegetables and the feta cheese are soft.
Remove the garlic bulb and set aside until cool enough to handle.
Transfer all the roasted vegetables and the feta to a blender.
Carefully squeeze in all of the garlic, add vegetables, and blend for 2 minutes until creamy.
Serve with your favorite grilled cheese sandwich or croutons.
