🍽️ Oven Vegetables with Feta and Sage

Name: Oven Vegetables with Feta and Sage
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g onions; 2 garlic cloves; 250 g eggplants; 250 g zucchini; 250 g potatoes; 600 g tomato pulp (peeled, seeded, and chopped without the stem end); 50 ml olive oil; 200 ml vegetable broth; 2 fresh sage sprigs; salt; pepper from the mill; 100 g sheep's milk cheese; 2 tbsp roughly chopped basil

278 kcal · 30 min · 4 servings

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Ingredients

100 g onions
2 garlic cloves
250 g eggplants
250 g zucchini
250 g potatoes
600 g tomato pulp (peeled, seeded, and chopped without the stem end)
50 ml olive oil
200 ml vegetable broth
2 fresh sage sprigs
salt
pepper from the mill
100 g sheep's milk cheese
2 tbsp roughly chopped basil

Instructions

1. Dice the onions finely.
2. Finely chop the garlic.
3. Halve the eggplants lengthwise or quarter them.
4. Cut the eggplant pieces into strips about 3 centimeters long.
5. Halve the zucchini lengthwise.
6. Cut the zucchini into 3-centimeter-long pieces as well.
7. Wash the potatoes thoroughly.
8. Cut the potatoes lengthwise into eighths or into sticks 1.5 centimeters thick.
9. Bring water to a boil and add some salt.
10. Add the potatoes to the boiling salted water.
11. Boil the potatoes for 3 minutes.
12. Drain the potatoes and rinse them immediately with ice-cold water to stop the cooking process.
13. Heat olive oil in a non-stick pan.
14. Sauté the onions and garlic in the hot oil.
15. Sauté the eggplant pieces in the hot oil.
16. Sauté the zucchini pieces in the hot oil.
17. Sauté the pre-cooked potatoes in the hot oil.
18. Transfer the sautéed vegetables to an ovenproof pot with a lid.
19. Add the tomato pieces to the hot pan.
20. Season the tomatoes with salt and pepper.
21. Simmer the tomatoes for about 4 minutes over medium heat.
22. Add the simmered tomatoes to the braising pot with the vegetables.
23. Mix all ingredients in the pot well together.
24. Place sage leaves on top of the vegetables.
25. Preheat the oven to 175 degrees Celsius.
26. Close the lid of the pot.
27. Place the pot in the preheated oven.
28. Braise the vegetables for about 1 hour and 15 minutes.
29. Check if the vegetables and potatoes are soft.
30. Crumble the feta cheese into small pieces.
31. Sprinkle the feta over the braised vegetables.
32. Remove the lid from the pot.
33. Grill the vegetables briefly uncovered in the oven until the feta melts slightly.
34. Garnish the finished dish with fresh basil.
35. Serve the Mediterranean oven vegetables hot.

Nutrition per serving

kcal: 278
Protein: 9 g · Fett/Fat: 18 g · Carbs: 19 g