Mediterranean oven-baked vegetables – a summer treat!

Ingredients for 4 servings:

• 2 zucchinis
• 2 bell peppers, colored
• 1 garlic clove(s)
• 1 large onion(s)
• Sea salt
• 1 sprig(s) rosemary, fresh
• 2 packs of feta cheese
• 1 eggplant(s)
• 2 tomatoes
• 2 peppers, fresh
• some olive oil
• n. B. Mixed vegetables of your choice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The list of ingredients is just an idea—of course, any Mediterranean summer vegetable will work for this recipe! You can expand it as desired, e.g., with olives, artichokes, etc.—the quantity is also variable, depending on whether it’s a side dish or the main meal. Wash and trim the vegetables, cut them into pieces, the onion into rings, and the garlic into thin slices. Dice the feta cheese and slice the tomatoes—scraping out the seeds and liquid if desired. Arrange all the vegetables side by side on a baking sheet lined with baking paper and brush with oil, preferably olive oil. Sprinkle with coarse sea salt, arrange the onions, garlic, and feta cheese on top (thinly), then shred and sprinkle the rosemary over the top. Now place the baking tray in the preheated oven at approximately 200°C (top/bottom heat, fan: 180°C) and bake for approximately 20-30 minutes, depending on the desired browning. Serve with fresh baguette for a wonderful, light summer meal! You can also make it a complete meal by adding schnitzel (preferably naturally baked wild boar schnitzel) and a portion of fries—but then significantly reduce the amount of vegetables. A delicious all-rounder with jacket potatoes, fish, or grilled dishes. This recipe is also delicious without the feta cheese.