Italian-style oven-baked vegetables

Ingredients for 3 servings:

• 6 bell peppers, 2 each red, yellow and green
• 4 large onions
• 1 kg potatoes
• 12 garlic cloves, see explanation*
• Chili (Harissa or Piri-Piri)
• Vegetable broth, granulated
• 1 tsp rosemary, fresh
• 1 tbsp thyme, fresh
• 1 tbsp oregano, fresh
• 5 sprigs of fresh parsley
• 1 tbsp basil, fresh
• 250 ml water
• 1 tsp olive oil
• 200 g sheep’s cheese
• 1 small jar of olives, pepper-filled,

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Cut the bell peppers into large, long pieces, halve the onions and cut into large wedges. Peel the potatoes, halve or quarter them depending on their size, finely dice the garlic, mix everything in a baking dish and sprinkle with the spices, a little granulated stock, and the chopped herbs. Pour in the water, drizzle with oil, and bake for about 45 minutes, until the potatoes are tender. Crumble the feta cheese and sprinkle it over the vegetables along with the olives, and bake for another 5 minutes. Goes wonderfully with pan-fried dishes, meatballs, or meatloaf. Dried herbs can of course be used instead of fresh, but use less. * I’ve since become enthusiastic about Chinese garlic: a large bulb without individual cloves, very quick to clean, and tastes like the usual garlic from Mexico, Spain, or elsewhere.