While you can easily serve this dish in the heat of summer, it's also a warm and bright meal on a cool spring evening. The versatility of this recipe doesn't end there. Feel free to adjust the vegetables to your taste. The key is to cook the vegetables until they are a sweet, sludgy relish.
Slabs of feta cheese are braised in a jammy compote of blistered tomatoes, sweet peppers and red onion and studded with pops of olives. The salty, briny cheese and olives will balance the natural sweetness. Serve it over couscous or with salad greens; or plunk the dish in the center of the table and serve it as an appetizer with pita wedges and crusty bread for sopping up the juices.
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