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Oven vegetables with feta

Oven vegetables with feta

Preparation time:
60 min
Difficulty level:

Nutritional values:

29 g
10 g
25 g


Bell pepper (red, fresh)Bell pepper (red, fresh)¼ (37,5 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 1 ¼ Teaspoon
Eggplant (fresh)Eggplant (fresh)¼ (85 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Thyme (fresh)Thyme (fresh) 1 Pinch(s)
Thyme (fresh)Thyme (fresh) 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 25 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)
Potatoes (firm boiled, fresh)Potatoes (firm boiled, fresh)1 ½ (112,5 g)


Step 1:
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 into strips. Thoroughly wash and halve the potatoes. Wash the tomatoes well.
Step 2:
Put everything in a large baking dish or in a deep baking tray and distribute well. Season with salt, pepper, thyme and olive oil.
Step 3:
Bake in a preheated oven at 220 degrees (convection oven 200 degrees) for about 35-45 minutes.
Step 4:
Sprinkle with feta and season with the remaining spices,

Macronutrient distribution:

The recipe Oven vegetables with feta is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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