Mediterranean vegetables with feta cheese

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 jar mushrooms, approx. 200 g
• 1 small onion(s)
• 1 pack of sheep’s cheese, approx. 200 g
• salt and pepper
• Oregano, dried
• Rosemary, dried
• Thyme, dried
• some rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Drain the mushrooms. Peel and dice the onion and sauté it in a pan with a little rapeseed oil. In the meantime, clean and chop the vegetables. Add the mushrooms to the onions and heat briefly. Add the vegetables and sauté them as well. Season to taste with the spices and herbs. Be careful with the salt, as the feta cheese is also salty. Finally, add the diced feta cheese. Cover and let it melt for about 5 minutes. I eat it as is, without anything else. But it also goes very well with rice or my quick baguette from my profile. Prepare the baguette beforehand and prepare the vegetables while it’s baking.