Roasted Italian Vegetables With Feta Recipe

Name: Roasted Italian Vegetables With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small red peppers, halved cored and seeded; 1 large eggplant, cubed; 30 ml capers; 10 black olives, pitted and chopped; 2 garlic cloves, finely chopped; 75 g mozzarella cheese, cubed; 100 g feta, crumbled; 125 ml breadcrumbs; 125 ml white wine; 45 ml olive oil; 5 ml of fresh mint; 5 ml fresh parsley (Italian); fresh ground black pepper

Servings: persons

4 small red peppers, halved cored and seeded
1 large eggplant, cubed
30 ml capers
10 black olives, pitted and chopped
2 garlic cloves, finely chopped
75 g mozzarella cheese, cubed
100 g feta, crumbled
125 ml breadcrumbs
125 ml white wine
45 ml olive oil
5 ml of fresh mint
5 ml fresh parsley (Italian)
fresh ground black pepper

1
Preheat the oven to 180 deg Celsius.
2
Grease a shallow ovenproof dish.
3
Place the peppers and eggplant tightly together in the dish and sprinkle over the capers, olives, garlic, mozzarella, feta and breadcrumbs.
4
Pour over the wine and olive oil and then sprinkle the mint, parsley and freshly ground black pepper.
5
Bake for 30-40 minutes until the topping is crisp and golden.
6
Serve hot with chunks of French or Italian bread as a starter or on rice or couscous as a main course.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small red peppers, halved cored and seeded, 1 large eggplant, cubed, 30 ml capers, 10 black olives, pitted and chopped, and more.

Yes, Roasted Italian Vegetables With Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Italian Vegetables With Feta

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