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Greek Vegetable Bake with Feta
5
(1)
60 min
Knuspr-Küche
Ingredients
Preparation method
Wash, dry, and slice the zucchini and eggplant. Peel the onions and cut into small wedges. Mince the garlic and cut the bell pepper into strips. Wash the cherry tomatoes and halve if necessary. Wash and halve the potatoes as well.
Preheat the oven to 220 °C fan. Spread the eggplant slices evenly in a large casserole dish or on a deep baking sheet. Now evenly distribute the bell pepper strips, zucchini slices, onion wedges, minced garlic, cherry tomatoes, and potato halves over the eggplant slices. Season everything generously with salt and pepper, and drizzle generously with olive oil.
Now bake all the vegetables in the preheated oven at 220 °C for 45 minutes.
Chef's tip
Would you like to make this recipe in winter as well? No problem. Simply use seasonal autumn and winter vegetables such as beetroot, parsnips, or pumpkin.
Nutritional values
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