Veggies with baked feta (Print Version)
# Ingredients:
→ Vegetables
01 -
1 eggplant
02 -
2 zucchini (green and/or yellow)
03 -
500 grams of small, firm potatoes or waxy potatoes
04 -
4 tomatoes
→ Seasonings and Flavorings
05 -
2 teaspoons of herbes de Provence
06 -
1 teaspoon of Espelette pepper
07 -
2 tablespoons of olive oil
08 -
200 grams of feta cheese
09 -
Salt and pepper
10 -
2 garlic cloves
→ Fresh Herbs
11 -
3 tablespoons of chopped dill
12 -
3 tablespoons of chopped chives
# Instructions:
01 -
Set your oven to 180°C and turn on the fan setting to let it preheat.
02 -
Chop the potatoes into evenly sized cubes, slice the zucchini into rounds, cut the eggplant into 2cm cubes, and quarter the tomatoes. Mince the garlic.
03 -
Lay the veggies out on a baking sheet lined with parchment paper. Sprinkle with herbes de Provence, Espelette pepper, garlic, salt, and pepper. Drizzle the olive oil over everything, then crumble the feta across the veggies.
04 -
Bake for about 30 to 35 minutes until the veggies soften. If they start browning too much, cover them with aluminum foil.
05 -
Sprinkle the dill and chives right before serving.
# Notes:
01 -
You can choose to peel the veggies or leave the skin on, depending on your taste.
02 -
This dish works great either hot or warm.