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; 4 (approx. 1 kg) mixed peppers; 3 Onions; 1 kg Potatoes; 1 Branch rosemary; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 ml Vegetable broth; 8 TABLESPOONS Olive oil; 125 g Sheep or feta cheese; 75 g green and black olives

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
4 (approx. 1 kg) mixed peppers
3 Onions
1 kg Potatoes
1 Branch rosemary
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 ml Vegetable broth
8 TABLESPOONS Olive oil
125 g Sheep or feta cheese
75 g green and black olives

Directions

1
Peel the garlic and cut into slices. Halve the peppers, clean, wash and cut into large, longish pieces. Peel onions and cut into slices. Peel and wash potatoes and cut them lengthwise into halves or quarters, depending on their size.
2
Wash the rosemary, remove the needles from the branch.
3
Mix the vegetables, potatoes and herbs, season with salt and pepper and place in an ovenproof dish. Pour on the stock. Drizzle with olive oil. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) cook for about 45 minutes. Crumble the sheep's cheese finely. Remove the mould from the oven and arrange. Sprinkle olives and sheep's cheese over the casserole.