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
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Oven
- Measuring spoon
- Spoon
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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