← All recipes

🍽️ Oven Vegetables with Feta and Thyme

357 kcal · 30 min · 4 servings

Ingredients

• 2 small zucchini
• 1 eggplant
• 2 onions
• 1 garlic bulb
• 1 red bell pepper
• 300 g cherry tomatoes (some on the vine)
• 450 g young potatoes
• 2 sprigs thyme
• salt
• pepper
• 5 tbsp olive oil
• 5 g herbs (1 small handful; parsley, young thyme)
• 100 g feta (45% fat in dry matter)

Instructions

1. 1. Wash the zucchini and the eggplant thoroughly.
2. 2. Slice the zucchini and the eggplant into thick, round slices.
3. 3. Peel the onions and cut them into eighths.
4. 4. Remove the outer papery skins from the garlic cloves.
5. 5. Cut the garlic cloves in half crosswise.
6. 6. Halve the bell pepper and remove the seeds and core.
7. 7. Wash the cored pepper and cut it into long strips.
8. 8. Gently wash the cherry tomatoes and let them drain.
9. 9. Wash the potatoes thoroughly and cut them in half.
10. 10. Wash the thyme and shake off excess water.
11. 11. Pluck the small thyme leaves from the stems.
12. 12. Place the eggplant slices in a large baking dish or on a deep baking sheet.
13. 13. Evenly distribute the pepper strips, zucchini slices, onions, garlic, tomatoes, and potatoes on top.
14. 14. Season the vegetables with salt, pepper, and the thyme leaves.
15. 15. Drizzle some oil over all the vegetables.
16. 16. Preheat the oven to 220 °C (200 °C with fan or gas mark 3).
17. 17. Bake the vegetables in the preheated oven for 35 to 45 minutes.
18. 18. Wash the fresh herbs and shake off excess water.
19. 19. Pluck the herb leaves from the stems.
20. 20. Remove the vegetables from the oven after baking.
21. 21. Crumble the feta cheese into small pieces over the hot vegetables.
22. 22. Sprinkle the dish with the freshly plucked herbs.

Nutrition per serving

• kcal: 357
• Protein: 12 g · Fett/Fat: 19 g · Carbs: 32 g