Sunday
Greek
summer veg bake
Greek summer veg
bake
·
2½ hours·
Serves 4·
Easy·
Vegetarian
Ingredient
•
Aubergine 1 large, cut into ½ cm slices•
Red onions 2, halved and sliced•
Green peppers 1, sliced•
Garlic 2 cloves•
Courgettes 2, thinly sliced•
Potatoes 400g, peeled and very thinly sliced•
Plum tomatoes 750g, sliced• Feta
1 x 200g pack, crumbled
Recipe
1.
Brown the aubergine an courgette slices on both sides in a non-stick pan
with a little olive oil.2.
Next, cook the onion and peppers in another dash of olive until they
break down and soften. Add the garlic to the pan for the last 2 minutes of
cooking.3. Heat the oven to
190C/fan 170C/gas 5. Oil an ovenproof baking dish then layer the courgette,
onion/pepper mix, potatoes, aubergine and tomatoes, seasoning between each
layer. Repeat twice ending with tomatoes. Cook covered with foil for 1 1/2
hours then remove the foil, add the feta and cook for another 20 minutes. Serve
with crusty bread.·
Per serving 317kcal | protein 14.6g | carbs 32.5g | fat 14.6g |
sat fat 7.7g | fibre 10.7g | salt 1.9g