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Mediterranean vegetables from the oven

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 bell pepper(s), green
  • 4 tomatoes
  • 1 bunch of parsley
  • 1 clove(s) garlic
  • 2 slices of stale toast
  • 200 g feta cheese
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat oven to 200°C. Wash and dice the eggplant, zucchini, bell peppers, and tomatoes. Season the vegetables with salt and pepper, then toss with a little olive oil and place in a baking dish. Crush the garlic. Crumble the toast. Mix both together. Stir in the finely chopped parsley. Spread everything over the vegetables. Finally, scatter the diced feta cheese on top. Bake in the oven for about 30 minutes. Delicious as a simple summer dish or as a side dish.

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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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