Mediterranean Vegetables, Gratinated
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 clove garlic
- 1 bell pepper (s)
- 250 g mushrooms
- 250 g feta cheese
- 15 olives, green
- 300 g cherry tomato (s)
- 0.25 liter ¼ wine, white, dry
- 1 tablespoon herbs (Provence)
- 1 tablespoon basil
- 1 onion (s)
- 1 small Can / s tomato paste
- salt
- Pepper, colored
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini, fan the four pieces, i.e. cut into thin slices, but not completely. Salt and pepper on the inside. Spread everything in an ovenproof dish.
- Chop the bell pepper and add it. Cut the garlic into wafer-thin slices and add them. Put the cleaned and halved mushrooms on top. Divide the olives and feta cheese in pieces into the remaining gaps. Dice the onion and sprinkle over it. Pepper everything well, sprinkle with herbs from Provence.
- Now mix the wine and tomato paste and spread over the ingredients, then drizzle everything with olive oil.
- Halve the tomatoes, season with salt and top with the basil. Place the tomatoes with the cut surfaces facing up over the vegetables so that everything is covered. Now also drizzle the tomatoes with olive oil and pepper.
- Place the open form in the preheated oven on the middle rack and bake at 200 degrees for about 20 minutes.
- Serve with baguette and red wine.
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