Baked Vegetables with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large beefsteak tomato (s)
- 1 large zucchini, alternatively 2 medium-sized or 4 small ones
- 1 medium aubergine (s)
- 3 large onion (s), red
- 3 pepper (s), red, yellow and green
- 4 garlic clove (s)
- 2 tablespoon olive oil
- 1 teaspoon oregano
- salt
- Pepper, black
- 300 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Wash the vegetables. Cut the tomatoes into eighths, cut the aubergine into 3 cm cubes, peel and cut the onion into eighths, core the peppers, remove the stalk and then cut into 4 cm pieces, peel the cloves of garlic and cut into thin slices.
- Brush a baking sheet with the olive oil, spread the vegetable pieces on top, sprinkle with oregano, season with plenty of salt and pepper and crumble the sheep`s cheese over it. Slide onto the middle rack in the oven and bake for about 30 minutes until the vegetables are soft. Carefully take the tray out of the oven with pot holders.
- Fresh baguette or any other bread goes well with it.
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