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 Sweet pepper (e.g. green, red and yellow); 3 Onions; 1.2 kg Potatoes; 1 branch/s Rosemary; 1 TEASPOON dried Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth (instant); 4 TABLESPOONS Olive oil; 125 g Feta; 2-3 TABLESPOONS Olives

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Without meat, but with a good taste thanks to Mediterranean herbs. Vegetarian was also in demand many years ago

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
1 kg Sweet pepper (e.g. green, red and yellow)
3 Onions
1.2 kg Potatoes
1 branch/s Rosemary
1 TEASPOON dried Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth (instant)
4 TABLESPOONS Olive oil
125 g Feta
2-3 TABLESPOONS Olives

Directions

1
Peel and finely chop the garlic. Clean, wash and cut the peppers into large oblong pieces. Peel and slice the onions. Peel and wash potatoes and cut them in half or quarters depending on size. Wash the rosemary and remove the needles.
2
Mix prepared ingredients and all herbs. Season with salt and pepper and fill into a large casserole dish. Dissolve stock in 3⁄8 l hot water and pour on. Sprinkle everything with oil. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.
3
Finely crumble or roughly grate the cheese. Sprinkle with olives over the vegetables and bake for about 10 minutes.