John Myers
Ingredients for 6 servings:
- 2 carrots, depending on size
- 3 bell peppers, red, yellow, green
- 2 zucchini, depending on size
- 1 jar olives, green, with herbs and oil
- 200 g feta cheese
- 1 sprig(s) of thyme
- 1 sprig(s) rosemary
- 1 sprig(s) of oregano
- 1 sprig(s) basil
- 1 clove(s) garlic
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes
Peel the carrots and cut into diagonal slices. Clean the bell peppers and cut into strips. Halve and slice the zucchini if desired. Dice the feta. Strip the herbs and chop finely. Chop or press the garlic. Place the vegetables in a shallow baking dish and season generously with salt and pepper. Add the olives with the oil, the herbs, the feta, and the garlic; mix well. Bake in the oven at 160 degrees Celsius for about 45 minutes. Allow to cool to room temperature. Do not stir while hot, or the feta will become mushy. The vegetables taste best at room temperature. Goes well with grilled and pan-fried dishes, enhances any buffet, and vegetarians love it. Tip: Instead of fresh herbs, you can also use dried herbs de Provence.
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