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Oven-baked vegetables with feta

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Ingredients for 4 servings:

  • ½ pumpkin(s) (Hokkaido)
  • 2 bell peppers, red and yellow
  • 1 zucchini
  • 200 g mushrooms
  • 500 g potatoes
  • 1 jar black olives
  • 250 g feta cheese
  • 1 garlic clove(s)
  • 1 bunch of thyme
  • oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C. Wash the potatoes, quarter them lengthwise, and fry them in a pan with oil, pepper, and salt for about 5 minutes. Wash the pumpkin and remove the seeds. Cut the pumpkin flesh into 1 cm thick strips. Wash the mushrooms, zucchini, and bell peppers and cut into large pieces. Dice the feta cheese into large pieces. Oil a baking dish and brush with the garlic clove. Add the potatoes and vegetables to the baking dish. Drain the olives, mix with the thyme and feta cheese, and season with pepper and salt. Bake in the oven for about 30-45 minutes.

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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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