Preheat the oven to 375 degrees F. Generously oil a large roasting pan (preferably nonstick) or line it with parchment paper or a silicone baking mat. Put the tomatoes, dill, parsley, oil, salt, and pepper in a small bowl and stir to combine.

Layer half the potatoes in the prepared roasting pan and sprinkle with salt and pepper. Top with a layer of half the zucchini, then a layer of half the olives, then a layer of half the bell peppers. Dollop half the tomato mixture over the top as evenly as possible. Layer the remaining potatoes over the tomato mixture and sprinkle them with salt and pepper. Top with a layer of the remaining zucchini, then a layer of the remaining olives, then a layer of the remaining bell peppers. Dollop the remaining tomato mixture over the top as evenly as possible. Cover with foil and bake for 1 hour and 15 minutes. Sprinkle with the feta and bake, uncovered, for 20 minutes, until the mixture is bubbly and the feta is golden brown on top. Serve hot, warm, or at room temperature.

Per serving: 291 calories, 10 g protein, 11 g fat (1 g sat), 39 g carbs, 540 mg sodium, 190 mg calcium, 8 g fiber

Greek Tofu Feta
To make the brine, put the water, vinegar, lemon juice, miso, oregano, oil, and salt in a large bowl and whisk until well combined and the miso is fully incorporated. Add the tofu and gently toss, using your hands, until each piece is well coated with the brine. Take care not to break the cubes. Transfer the tofu and brine to a glass storage container, cover, and refrigerate for 24 to 48 hours before using. If all the cubes aren’t submerged in the brine, gently tilt the container every few hours to ensure all pieces stay well coated. Store the feta in the brine in a sealed container in the refrigerator.