Italian oven vegetables with feta

Name: Italian oven vegetables with feta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 kg Peppers 3 medium sized onions; 1-1.2 kg Potatoes; 1-2 stem(s) Rosemary; 1 TEASPOON dried. ital. Herbs; 7-10 Tbsp salt, pepper; 1 TEASPOON Vegetable broth (instant); 3-5 Tbsp Olive oil; 100-125 g Feta or sheep's cheese; 2-3 TABLESPOONS Olives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
1 kg Peppers 3 medium sized onions
1-1.2 kg Potatoes
1-2 stem(s) Rosemary
1 TEASPOON dried. ital. Herbs
7-10 Tbsp salt, pepper
1 TEASPOON Vegetable broth (instant)
3-5 Tbsp Olive oil
100-125 g Feta or sheep's cheese
2-3 TABLESPOONS Olives

Directions

1
Peel and finely chop the garlic. Clean the peppers,
2
Wash and cut into large oblong pieces. Peel and slice the onions. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Wash rosemary, pluck needles
3
Mix prepared ingredients and all herbs. Pour into a large casserole dish, season. Dissolve stock in 3/8 l hot water and pour on. Sprinkle everything with oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes
4
Finely crumble or roughly grate the cheese. Sprinkle olives and cheese over the vegetables and bake for another 5-10 minutes