Oven-baked vegetables with feta cheese

Ingredients for 4 servings:

• 1 kg potatoes (triplets)
• 3 stalk(s) leeks
• 1 jar pickled peppers
• 360 g feta cheese, crumbled
• 100 g Emmental cheese, grated
• 5 tbsp olive oil
• rosemary
• Thyme
• Paprika powder
• onion powder
• cumin
• Cayenne pepper
• Salt
• 2 cans of pizza tomatoes
• ½ cup sour cream
• 2 tbsp onion(s), diced
• 1 tbsp vegetable broth
• 2 clove(s) garlic, squeezed
• pepper
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

vegetarian, quick and delicious

Wash the potatoes and boil them with their skins on for 10 minutes. Once cooled, quarter them and marinate them in olive oil and seasonings, if desired overnight. Line a deep baking sheet with parchment paper. Arrange the potatoes on the baking sheet with the sliced ​​leek and diced bell pepper. Sprinkle the feta cheese crumbs over the potatoes. Mix the pizza tomatoes with the sour cream, seasonings, and garlic and spread over the vegetables. Finally, sprinkle with Emmental cheese. Bake in a preheated oven at 180°C for 20 minutes.