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🍽️ Oven vegetables with feta and rosemary

361 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (red and yellow)
• 2 small zucchini (each 200 g)
• 1 bulb fennel (each 350 g)
• 1 onion
• 2 garlic cloves
• 2 sprigs rosemary
• 4 tbsp olive oil
• 80 g black olives (pitted)
• 1 tbsp tomato paste (each 15 g)
• 400 g chopped tomatoes (can)
• salt
• pepper
• 200 g feta (45 % fat in dry matter)

Instructions

1. 1. Wash the bell peppers and the zucchini under running water.
2. 2. Cut the bell peppers into large pieces.
3. 3. Cut the zucchini lengthwise into quarters.
4. 4. Cut the zucchini quarters into bite-sized cubes.
5. 5. Remove the hard ends from the fennel.
6. 6. Halve the fennel.
7. 7. Remove the hard core from the fennel.
8. 8. Wash the fennel.
9. 9. Cut the fennel into coarse pieces.
10. 10. Peel the onion.
11. 11. Peel the garlic clove.
12. 12. Chop the onion finely.
13. 13. Chop the garlic clove finely.
14. 14. Wash the rosemary.
15. 15. Shake the rosemary dry.
16. 16. Pluck the needles from one rosemary sprig.
17. 17. Chop the rosemary needles finely.
18. 18. Cut the remaining rosemary sprig into four small pieces.
19. 19. Lightly grease the baking dish with oil.
20. 20. Put the prepared vegetables into the baking dish.
21. 21. Put the olives into the baking dish.
22. 22. Stir the tomato paste with two tablespoons of oil until smooth.
23. 23. Spread the tomato paste mixture over the vegetables.
24. 24. Add the chunky tomatoes.
25. 25. Season everything with salt.
26. 26. Season everything with pepper.
27. 27. Mix the ingredients well together.
28. 28. Put the baking dish in the preheated oven.
29. 29. Bake the vegetables at 200 degrees Celsius (180 degrees Celsius with fan; gas mark 3).
30. 30. Keep the dish covered while baking.
31. 31. Bake the vegetables for about 30 minutes.
32. 32. Cut the feta cheese into four pieces.
33. 33. Place the feta pieces on the vegetables.
34. 34. Place one piece of the cut rosemary on each feta piece.
35. 35. Drizzle the cheese with the remaining oil.
36. 36. Bake the dish for another 15 minutes without the lid.
37. 37. Grind some coarse pepper over the vegetables.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 361
• Protein: 14 g · Fett/Fat: 27 g · Carbs: 16 g