Feta Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 9 medium potato (s)
- 2 zucchini
- 1 bell pepper (s), (red)
- 1 onion (s)
- 2 cloves garlic
- 1 can beans, Italian (white)
- 300 g feta cheese (very ood quality, creamy)
- 200 g cream cheese
- 4 tablespoon ajvar
- Herbal salt oregano, rosemary, rose paprika
- 4 tablespoon olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into wafer-thin slices (with a food processor or a grater). Peel and quarter the onions and cut into thin slices. Press the garlic. Put everything together with the olive oil in a large saucepan and simmer with the lid on for 15 minutes over a medium heat. Then season with herb salt, pepper, oregano, rosemary and rose paprika.
- Wash and core the peppers and cut into thin slices. Also cut the zucchini into wafer-thin slices. Add both to the potatoes in the pot and stir in. Steam with the lid closed for another 10 minutes.
- Mix the feta cheese in a bowl with the cream cheese and the ajvar to a cream.
- Put the beans in the potato and vegetable saucepan and stir in.
- Now spread the feta cream on top of the vegetables. Put the lid on the saucepan and cook for another 10 minutes until the cheese has melted.
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