Baked Vegetables with Feta
If you are a busy person like the most of us, I am sure serving a dish to family or friends which you have prepared well ahead of time will certainly be a great asset to the table. This baked vegetable recipe with feta I can assure you is one of those winners. Not a problem at all to make in the morning, afternoon or even the day before and basically just heat up in a hot oven prior to serving.
One last tip, if feta cheese is not for you, its OK to substitute with cheddar or a similar hard cheese or even omit totally for the vegans amongst us.
Great on its own with crusty bread or as a suggestion, excellent with my recipe for the extremely easy Butterfly Buttermilk Chicken
Ingredients
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2 red onions- finely chopped
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2 cloves garlic- finely chopped
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Extra virgin olive oil- for frying
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½ tsp chilli flakes- optional
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1 green pepper- seeds removed, cut into 2cm chunks
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1 red pepper- seeds removed, cut into 2cm chunks
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4 medium potatoes- peeled and cut into 2cm slices, cooked
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6 ripe tomatoes- skin removed, seeds removed and roughly chopped
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200g mild feta cheese- crumbled
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Handful fresh parsley- roughly chopped
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200g baby mushrooms- whole
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Sea salt flakes and coarsely ground black pepper- to taste
Instructions
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Prepare tomatoes:
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01 Remove skins by placing in a bowl and pouring boiling hot water all over. Leave to stand a couple of minutes, drain and peel away the skin. Cut in half, remove seeds and chop roughly.
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Prepare potatoes:
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02 Place sliced potatoes in a saucepan with enough water to cover with a teaspoon of salt. Bring to the boil, cover and then immediately turn off the heat and allow to cool in the water. Drain.
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Prepare remaining ingredients: see image pic 2
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03 In a pan, sweat the onion and garlic in a little oil until translucent, and then add the chilli flakes, peppers and baby button mushrooms. Stir well and cook for a further 2 minutes.
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04 Add chopped tomatoes and simmer for 10 minutes, stir in the parsley and season.
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05 Now add the pre-cooked potatoes. Gently mix together.
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Assemble:
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06 Turn mixture into a lightly oiled oven proof dish and scatter the crumbled feta all over the top.
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Cook:
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07 Bake in a hot oven until the vegetables are heated through and the feta nicely golden on the top.
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Serve:
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08 Take to the table hot with crusty bread or an accompaniment to a roast or other oven baked vegetable dishes.
Notes
The whole of this dish can be prepared ahead of time, and simply re-heated in the oven prior to serving. This recipe is delicious using fresh tomatoes but if they are not possible, do use a tin of commercially bought chopped tomatoes. Only add enough salt to taste, as the feta is naturally salty in flavour.
