Baked Vegetables with Feta (Print Version)
# Ingredients:
→ Vegetables
01 -
2 zucchini (yellow and/or green)
02 -
1 eggplant
03 -
4 tomatoes
04 -
500g baby potatoes or firm-fleshed potatoes
→ Seasonings and Aromatics
05 -
1 teaspoon of Espelette pepper
06 -
200g of feta cheese
07 -
2 tablespoons of olive oil
08 -
2 cloves of garlic
09 -
2 tablespoons of herbes de Provence
10 -
Salt and black pepper
→ Fresh Herbs
11 -
3 tablespoons of chopped dill
12 -
3 tablespoons of chopped chives
# Instructions:
01 -
Set your oven to 180°C and use the fan setting.
02 -
Cut the potatoes into even-sized cubes, slice the zucchini into rounds, dice the eggplant into 2cm chunks, cut the tomatoes into wedges, and mince the garlic.
03 -
Lay the veggies out on a baking tray lined with parchment paper. Sprinkle on the herbes de Provence, Espelette pepper, minced garlic, salt, and pepper. Drizzle with olive oil and crumble the feta over the top.
04 -
Bake for 30-35 minutes until the vegetables are tender. If they start browning too quickly, cover with foil.
05 -
Sprinkle the chopped dill and chives over the dish right before serving.
# Notes:
01 -
You can peel the veggies if that's what you prefer.
02 -
Serve this dish warm or at room temperature.