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Feta-baked vegetables

updated

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Ingredients for 2 servings:

  • 2 small zucchini
  • 1 eggplant(s)
  • 1 onion(s), red
  • 15 cherry tomatoes
  • 2 m.-sized potatoes
  • 1 pack of feta cheese
  • 1 ½ tbsp vegetable broth
  • 6 tbsp sunflower oil
  • 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Cut the eggplant, zucchini, and potatoes into bite-sized pieces and place them on a baking sheet. Halve the cherry tomatoes and slice the onion into half rings. Dice the feta cheese. Spread everything on the baking sheet. Finely chop the garlic and mix with the vegetable stock and oil. Spread the mixture over the vegetables. Place the baking sheet in the oven and bake at 180°C (fan-assisted) for 25 minutes. Serve with ciabatta or focaccia.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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