John Myers
Ingredients for 6 servings:
- 1 ½ kg potatoes, small
- 400 g mushrooms
- 2 bell peppers, red
- 2 zucchinis
- 250 g cherry tomatoes
- 3 small onions
- 100 g olives, black
- 6 garlic cloves
- 250 g shepherd’s cheese
- Basil, dried
- salt and pepper
- Paprika powder, sweet
- Thyme, shredded
- Seasoning mix (potato & fries salt)
- Spice mix (BBQ spice salt hot)
- olive oil
- Vegetable stock powder
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 8 minutes; Total time approx. 1 hour 53 minutes
Peel and quarter the potatoes, and place them in a large roasting pan. Drizzle with plenty of olive oil. Season with thyme, pepper, sweet paprika, potato salt, and BBQ seasoning salt, and mix well. Place the potatoes in an oven preheated to 200°C for 30 minutes, turning occasionally. In the meantime, quarter the mushrooms. Peel the onion and slice into rings. Cut the peppers and zucchini into bite-sized pieces. Halve the cherry tomatoes lengthwise and peel the garlic. Add the peppers to the potatoes and return to the oven for another 8 minutes. Add the mushrooms, zucchini, tomatoes, olives, onion, and garlic to the roasting pan. Drizzle everything again with plenty of olive oil and season with BBQ seasoning salt, basil, salt, pepper, and vegetable stock. Mix everything well and return to the oven for another 20 minutes. Dice the feta cheese, pour over the vegetables, and return to the oven for another 10 minutes. Everyone decides how spicy they want it to be using the chili grinder at the table.
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