Roasted Vegetables with Feta
Ingredients
1 small zucchini (about 300g)
1 medium kapia pepper (about 100g)
1 small light green kapia pepper
150g cherry tomatoes
3 large garlic cloves
10 sage leaves
1 sprig rosemary
100g feta/sheep cheese (or goat cheese)
5 tablespoons olive oil
oregano
salt, pepper
Servings: 3
How to prepare roasted vegetables with feta
- Cut the zucchini into suitable pieces. Cut the peppers the same way. Sprinkle with salt and 1 tablespoon of oil. Spread in a baking tray and roast at 200C for about 30 minutes, stirring a few times, until the vegetables are done.
- Meanwhile, heat the remaining oil in a pan (or ceramic dish that can go in the oven) about 25 cm diameter. Add the sage and rosemary and when it starts to sizzle, turn off the heat. Add the garlic slices. Let it infuse until the vegetables from the oven are ready.
- Remove the sage and rosemary from the pan. In the infused oil, add the cherry tomatoes cut in half, cut-side down. When it starts to bubble, reduce heat to low and saute for 2 minutes, preferably shaking the pan during this time, don't stir. Sprinkle with salt.
- Place the roasted vegetables (zucchini and peppers) over the tomatoes. Shake the pan again to settle evenly. Crumble the feta on top in larger pieces. Sprinkle with dried oregano. Tilt the pan and drizzle the feta with the oil from under the vegetables.
- Put the pan in the oven, still at 200C, for another 15 minutes.
- Serve warm or at room temperature. They are good just with bread or as a side dish next to grilled meats.
