Mediterranean Oven Vegetables with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bell pepper (s)
- 1 zucchini
- 1 onion (s)
- 10 mushrooms
- 5 cocktail tomatoes
- Olives, black, pitted
- rosemary
- 2 cloves garlic)
- salt and pepper
- olive oil
- 200 g sheep cheese
- 6 potato (s)
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into half rings, peel the garlic and cut into strips or slices. Wash the potatoes and cut into wedges without peeling them. Wash and core the peppers and cut into strips. Wash the zucchini, cut off the ends, halve and cut into semicircular slices. Clean the mushrooms and, depending on the size, cut in half or leave whole. Wash and halve the cocktail tomatoes. Chop the sheep`s cheese into small cubes, wash the rosemary and pluck the needles from the stem.
- Spread the vegetables on the baking sheet and spread the garlic, onions and olives over them. Then salt and pepper everything, sprinkle the rosemary needles over it and pour olive oil over the vegetables. Cook the whole thing in the oven at 180-200 ° C for about 25-30 minutes, until the vegetables are cooked through. About 5 minutes before you would take the vegetables out of the oven, spread the sheep`s cheese over the vegetables and cook them at the same time.
- Tips:
- Sheep`s cheese is very salty and automatically gives the food a very salty note.
- Of course, ingredients that you don`t like can be left out and others added.
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