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🍽️ Roasted vegetables with sheep's cheese and olives

350 kcal · 30 min · 4 servings

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 freshly chopped rosemary
• 0.5 tsp dried oregano
• 150 g feta

Instructions

1. 1. Thoroughly wash the zucchini, the eggplant, and the bell peppers.
2. 2. Remove the hard seeds and stems from the vegetables.
3. 3. Cut the vegetables into bite-sized pieces or thick slices.
4. 4. Peel the potatoes and cut them into slices.
5. 5. Peel the onions and cut them into coarse cubes.
6. 6. Peel the garlic and chop it very finely.
7. 7. Heat 2 to 3 tablespoons of oil in a large pan.
8. 8. Fry all the prepared vegetables in it for 6 to 8 minutes.
9. 9. Fry the vegetables until they are lightly golden brown.
10. 10. Season the vegetables with salt and pepper.
11. 11. Slice the olives into thin rounds.
12. 12. Stir the olives into the warm vegetables.
13. 13. Set aside a small amount of the fresh herbs for decoration.
14. 14. Add the rest of the fresh herbs to the vegetables.
15. 15. Taste the dish again and adjust the seasoning.
16. 16. Cut the feta cheese into small cubes.
17. 17. Place the cheese pieces on top of the vegetables.
18. 18. Garnish the dish with the remaining herbs.
19. 19. Drizzle the dish with a little oil before serving.

Nutrition per serving

• kcal: 350
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 29 g