Buy all ingredients right below the recipe
Ingredients
- 2 Zucchinis
- 1 Eggplant
- 2 Onions
- 1 Red bell pepper
- 300 grams cherry tomatoes
- 1 Garlic bulb
- 450 grams small potatoes
- 2 sprigs thyme
- 5 tbsp olive oil
- 10 grams chopped parsley
- 100 grams Feta
- Salt
- Ground pepper
Preparation
- 1Wash zucchini and eggplant, pat dry, and slice. Peel onions and cut into small wedges. Press garlic, slice bell pepper into strips. Wash cherry tomatoes and halve if necessary. Also wash and halve potatoes.
- 2Preheat oven to 220 °C convection. Spread the eggplant slices evenly in a large baking dish or on a deep baking sheet. Now, evenly distribute the bell pepper strips, zucchini slices, onion wedges, pressed garlic, cherry tomatoes, and potato halves over the eggplant slices. Then season everything generously with salt and pepper and drizzle generously with olive oil.
- 3Now bake all the vegetables in the preheated oven at 220 °C for 45 minutes.
- 4Meanwhile, wash parsley and thyme, pat dry, remove the leaves, and finely chop both. Then crumble the feta. Remove the baked vegetables from the oven, let cool briefly, sprinkle with crumbled feta and finely chopped herbs, and serve.
Tip
Would you like to prepare this recipe in winter too? No problem. Then simply use seasonal autumn and winter vegetables such as beetroot, parsnips, or pumpkin.
