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Fresh vegetables in the oven

updated

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Ingredients for 4 servings:

  • 6 m.-sized potatoes
  • 350 g zucchini
  • 500 g carrot(s)
  • 2 bell peppers, yellow
  • 1 bunch of spring onions
  • 1 lemon(s)
  • 3 garlic cloves
  • 6 tbsp olive oil
  • salt and pepper
  • 180 g sheep’s cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Preheat the oven to 180°C (350°F). Peel the vegetables and cut them into larger pieces, cutting the carrots and peppers slightly smaller than the potatoes and zucchini. Toss the vegetables with the lemon juice and 2/3 of the olive oil. Pour the remaining olive oil onto a baking sheet. Spread the vegetables evenly over the mixture. Season with salt and pepper. Bake in the oven for about 35 minutes. Sprinkle with the crumbled feta cheese 10 minutes before the end of the baking time. This dish can be enjoyed as a vegetarian main course or as a side dish to fish.

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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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