Oven vegetables with feta - recipe | FoodPal
Clean, wash and slice the zucchini and eggplant. Peel the onion and cut into eighths. Cut the garlic in half crosswise. Cut the peppers in half, wash and cut in
Keywords
- potato
- zucchini
- leek
- tomato
- eggplant
- paprika
- feta
- cream cheese
- garlic
- olive oil
- onion
Ingredients
- ¼ (37,5 g) Bell pepper (red, fresh)
- 3 ¾ (75 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 ¼ Teaspoon Olive oil
- ¼ (85 g) Eggplant (fresh)
- ½ (50 g) Onion (fresh)
- ⅞ (2,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Parsley (fresh)
- 1 Pinch(s) Thyme (fresh)
- 25 g Feta, sheep cheese, shepherd cheese (approx. 30% fat)
- ½ (105 g) Zucchini (fresh)
- 1 ½ (112,5 g) Potatoes (firm boiled, fresh)
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