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🍽️ Vegetable Pan with Feta

150 kcal · 30 min · 4 servings

Ingredients

• 2 small onions
• 2 red bell peppers
• 1 yellow bell pepper
• 1 large eggplant
• 2 zucchini
• 600 g ripe tomatoes
• 2 tbsp olive oil
• 3 garlic cloves
• 2 bay leaves
• 1 tbsp fresh chopped thyme
• salt
• pepper (from the mill)
• 200 g sheep's cheese

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Slice the onions into thin rings.
3. 3. Remove the tough stem ends from the eggplant and the bell peppers.
4. 4. Cut the eggplant and bell peppers into cubes of about 1 cm.
5. 5. Trim the stem ends from the zucchini.
6. 6. Slice the zucchini into rounds about 3 mm thick.
7. 7. Cut the tomatoes into coarse chunks.
8. 8. Heat some olive oil in a pan with high sides.
9. 9. Fry the onion rings for 5 minutes.
10. 10. Add the bell pepper cubes and cook them for 2 minutes.
11. 11. Remove the onions and peppers from the pan and set them aside.
12. 12. Add a little more oil to the pan.
13. 13. Fry the eggplant cubes for 5 minutes.
14. 14. Add the zucchini slices and cook them for 3 minutes.
15. 15. Remove the eggplant and zucchini from the pan.
16. 16. Let the vegetables drain.
17. 17. Finely chop the garlic cloves.
18. 18. Add the garlic and tomato chunks to the pan.
19. 19. Season with bay leaf, thyme, salt, and pepper.
20. 20. Cook the tomatoes over low heat for about 10 minutes until soft and saucy.
21. 21. Add the prepared vegetables back into the pan.
22. 22. Cook everything over low heat, stirring occasionally, for about 15 minutes.
23. 23. The mixture should be saucy, but the vegetables should still have a bite.
24. 24. Taste the dish and adjust seasoning with salt and pepper.
25. 25. Crumble the sheep's milk cheese (feta) with your fingers over the hot vegetable pan.

Nutrition per serving

• kcal: 150
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 15 g