Broccoli Gratin with Feta Cheese

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the broccoli in salted water until it is just firm to the bite (if you have fresh vegetables, cut the stalk crosswise beforehand). Drain and divide into small florets. Grease a flat baking dish. Mix the ajvar, tomato paste or ketchup, mix in the finely diced broccoli drink (only used with fresh broccoli), spread into the pan. Wash and clean cherry tomatoes, cut in half if necessary. Place the broccoli florets and tomatoes alternately in the tin. Salt and pepper lightly and sprinkle with rosemary. Mix the sheep`s cheese with milk until creamy, distribute in blobs over the vegetables. Bake at 200 degrees in a preheated oven for about 20 minutes.
A light summer meal with flat bread. Also tastes delicious with lamb chops or grilled salmon.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.