Oven Roasted Saganaki
Oven Roasted Saganaki is a Mediterranean-inspired dish that brings bold flavors and simple ingredients together for a show-stopping appetizer or light meal. This recipe features slices of Kefalotyri cheese—or Halloumi or Feta as delicious alternatives—perfectly complemented by roasted cherry tomatoes, sweet red bell peppers, and briny Kalamata olives. Drizzled with a zesty blend of olive oil, lemon juice, honey, and oregano, this dish bakes to golden perfection, creating a gooey, savory centerpiece surrounded by tender, caramelized vegetables. Topped with fresh parsley and served with crusty bread for dipping, Oven Roasted Saganaki is the perfect balance of creamy, tangy, and savory. Easy to prepare in under 30 minutes, it’s an irresistible addition to any dinner party or a flavorful indulgence for weeknights.
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Recipe Information
Ingredients
- 200 grams Kefalotyri cheese (or Halloumi/Feta as a substitute)
- 200 grams Cherry tomatoes
- 50 grams Kalamata olives
- 1 medium Red bell pepper
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dried oregano
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Sea salt
- Crusty bread (optional, for serving)
Instructions
Preheat your oven to 200°C (400°F).
Cut the Kefalotyri cheese into thick slices, approximately 1 cm (0.4 inches) thick, and set aside.
Halve the cherry tomatoes, slice the red bell pepper into thin strips, and pit the Kalamata olives if needed.
In a small bowl, whisk together the olive oil, lemon juice, honey, dried oregano, black pepper, and sea salt.
In a medium oven-safe dish (or small cast iron skillet), layer the cheese slices in the center of the dish.
Surround the cheese with the cherry tomatoes, sliced bell pepper, and Kalamata olives.
Drizzle the olive oil mixture evenly over the cheese and vegetables.
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is softened and slightly golden, and the vegetables are tender and caramelized.
Remove the saganaki from the oven and sprinkle it with fresh parsley.
Serve immediately with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 17.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1527 mg | 117% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
