Mediterranean Oven Vegetables – Summer Pleasure!

Summary

Ingredients

• 2 zucchini
• 2 peppers, colored
• 1 clove garlic
• 1 large onion (s)
• sea-salt
• 1 sprig rosemary, fresh
• 2 packs feta cheese
• 1 eggplant (s)
• 2 tomato (s)
• 2 hot peppers, fresh
• some olive oil
• Vegetables, mixed your choice

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Instructions

1. The list of ingredients is just an idea - of course, every Mediterranean summer vegetable can be used in the recipe! You can expand it as you like, e.g., olives, artichokes and Co. - the amount is also variable - depending on whether it is a side vegetable or the main meal.
2. Wash and clean the vegetables, cut into pieces, the onions into rings and the garlic into fine slices. Dice the feta cheese, cut the tomatoes into slices - spoon out the seeds and liquid if desired.
3. Spread all the vegetables side by side on a baking sheet lined with baking paper, brush with oil, preferably olive oil. Sprinkle with coarse sea salt, arrange onions, garlic and feta cheese over it (thinly) and then rub off the rosemary and sprinkle over it.
4. Place the baking sheet in the preheated oven at approx. 200 ° C (top / bottom heat, hot air: 180 ° C) and bake for approx. 20 - 30 minutes, depending on how browned it is.
5. Fresh baguette goes well with it - making it a wonderful, light summer meal! But you can also make a full meal out of it by e.g., Schnitzel (preferably naturally baked wild boar schnitzel) and a portion of French fries - but then reduce the amount of vegetables.
6. A delicious all-rounder with jacket potatoes, fish or grilled. By the way, this recipe tastes delicious even without the feta cheese.