Feta Baked Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small zucchini
- 1 eggplant (s)
- 1 onion (s), red
- 15 cherry tomato (s)
- 2 medium potato (s)
- 1 packet feta cheese
- 1 ½ tablespoon vegetable stock
- 6 tablespoon sunflower oil
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Cut the aubergine, zucchini and potatoes into bite-sized pieces and place on a baking sheet. Halve the cherry tomatoes and cut the onion into half rings. Dice the feta. Distribute everything on the baking sheet.
- Finely chop the garlic and mix with the vegetable stock and oil. Spread the mixture over the vegetables.
- Now push the tray into the oven and cook at 180 degrees (convection) for 25 minutes.
- Ciabatta or focaccia tastes good with it.
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