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Vegetable casserole with fennel and feta

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Ingredients for 2 servings:

  • 1 fennel
  • 1 bell pepper(s)
  • 1 zucchini
  • 1 garlic clove(s)
  • 1 pack of feta cheese (approx. 200 g)
  • 250 ml cream
  • e.g. vegetable broth, liquid
  • some salt and pepper
  • n. B. Herbs, chopped, of your choice
  • some rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Wash and trim the vegetables, cut them into cubes (the vegetables vary, of course, but the combination of fennel and feta is delicious), and place them in a bowl. Add the feta cheese, a little oil (I use neutral-tasting rapeseed oil), salt, pepper, and herbs of your choice, if desired. Mix everything well. Transfer everything to a baking dish and pour in the cream and vegetable broth. Bake in a preheated oven at 180°C (convection oven). Rice goes very well with this 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.

Vegetable casserole with fennel and feta

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