Summary

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

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Instructions

1. 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.
2. Finely chop the garlic and mix with the vegetable stock and oil. Spread the mixture over the vegetables.
3. Now push the tray into the oven and cook at 180 degrees (convection) for 25 minutes.
4. Ciabatta or focaccia tastes good with it.