Greek Vegetables with Feta

Ingredients

• 2 small zucchini
• 1 eggplant
• 2 onions
• 1 clove garlic
• 1 red bell pepper
• 300 g cherry tomatoes (some on the vine)
• 450 g young potatoes
• 2 sprigs thyme
• Salt
• Pepper
• 5 tbsp olive oil
• 5 g herbs (1 small handful; parsley, young thyme)
• 100 g feta (45% fat in milk)

Instructions

1. 1.

   Clean, wash, and slice the zucchini and eggplant diagonally. Peel the onions and cut them into quarters. Remove the outer layers from the garlic and halve them diagonally. Halve the bell pepper, remove the seeds, wash, and slice lengthwise. Gently wash and drain the cherry tomatoes. Wash and halve the potatoes thoroughly.

2. 2.

   Arrange the eggplant slices in a large baking dish or deep baking pan. Arrange the bell pepper strips, zucchini slices, onions, garlic, tomatoes, and potatoes on top, season everything with salt, pepper, and thyme, and drizzle with oil.

3. 3.

   Bake the vegetables in a preheated oven at 220 °C (convection 200 °C; Gas: Mark 3) for 35–45 minutes.

4. 4.

   Meanwhile, wash, dry, and pluck the leaves from the herbs. Remove the vegetables from the oven, crumble the feta over them, and sprinkle with herbs.