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Picture of Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3 kcal 0 %
  • Fat 0 g 0 %
  • Saturated 0 g 0 %
  • Carbs 1 g 0 %
  • Fiber 0 g 1 %
  • Protein 0 g 0 %
  • Cholesterol 0 mg 0 %
  • Sodium 16 mg 1 %
  • Calcium 5 mg 0 %
  • Magnesium 1 mg 0 %
  • Potassium 18 mg 0 %
  • Iron 0 mg 0 %
  • Zinc 0 mg 0 %
  • Phosphorus 2 mg 0 %
  • Vitamin A 21 µg 2 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 0 mg 0 %
  • Riboflavin (B2) 0 mg 0 %
  • Niacin (B3) 0 mg 0 %
  • Vitamin B6 0 mg 1 %
  • Folate equivalent (total) 2 µg 0 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 0 %
  • Vitamin K 2 µg 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth

Ingredients

  • 2 sprigs fresh oregano
  • 1 rib celery, cut into 1" pieces
  • 1 medium carrot, cut into 1" pieces
  • 1 small white onion, cut into 1" pieces
  • 1 tsp. freshly grated lemon zest
  • Salt

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