Baked vegetables topped with feta

Ingredients for 4 servings:

• 2 large beefsteak tomatoes
• 1 large zucchini, alternatively 2 medium or 4 small
• 1 m.-large eggplant(s)
• 3 large onions, red
• 3 bell peppers, red, yellow and green
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tsp oregano
• Salt
• pepper, black
• 300 g sheep’s cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with Greek sheep’s cheese

Preheat the oven to 200°C. Wash the vegetables. Cut the tomatoes into eighths, cut the eggplant into roughly 3×3 cm cubes, peel and cut the onion into eighths, deseed and stem the bell peppers, then cut into roughly 4×4 cm pieces, peel and thinly slice the garlic cloves. Brush a baking sheet with olive oil, arrange the vegetables on it, sprinkle with oregano, season generously with salt and pepper, and crumble the feta cheese over the top. Place on the middle rack of the oven and bake for about 30 minutes, until the vegetables are tender. Carefully remove the tray from the oven using potholders. Serve with fresh baguette or any other bread.