Roasted Vegetables with Sheep Cheese and Olives

Ingredients

• 2 Zucchini
• 1 eggplant
• 2 red bell peppers
• 500 g boiled potatoes
• 2 red onions
• 1 Garlic clove
• olive oil
• 50 g green olives (pitted)
• 1 tbsp fresh chopped rosemary
• 0.5 tsp Dried oregano
• 150 g Feta

Instructions

1. 1.

   Wash, trim and cut the zucchini, eggplant and bell peppers into pieces or slices. Peel and slice the potatoes. Peel and roughly cube the onions. Peel and finely chop the garlic. Sauté all prepared vegetables in 2-3 tbsp hot oil in a large non-stick pan for 6‑8 minutes until lightly golden brown. Season with salt and pepper.

2. 2.

   Slice the olives and fold them into the vegetables.

3. 3.

   Add the herbs (save a little for garnish) to the vegetables and adjust seasoning.

4. 4.

   Cut the feta into pieces and place on top of the vegetables. Garnish with remaining herbs and drizzle with a touch of oil before serving.