What to add to your trolley:
- 1 Brinjal, cubed
- 1 Red pepper, sliced
- 1 Green Pepper, sliced
- 1 Yellow Pepper, sliced (optional for colour)
- 2 Baby Marrows, sliced
- 1 Red Onion, cut into wedges
- 2 Tomatoes, chopped (or 1 cup cherry tomatoes, halved)
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp dried Italian herbs or fresh Oregano
- Salt and black Pepper to taste
- 150 g Feta cheese, cubed or crumbled
- Fresh Basil or Parsley to garnish
How to Prepare the Deliciousness:
1. Preheat the Oven:
Set oven to 190°C.
2. Prepare Veggies:
In a large bowl, toss brinjal, peppers, marrows, onion, and tomatoes with Cyrus olive oil, herbs, salt, and pepper until evenly coated.
3. Bake:
Spread on a baking dish and roast for 25 – 30 minutes, stirring once halfway through, until the veggies are tender and slightly golden at the edges.
4. Add Feta:
Sprinkle the feta over the hot vegetables and return to the oven for another 5 – 7 minutes — just until the cheese softens slightly.
5. Serve:
Garnish with fresh basil or parsley and an extra drizzle of Cyrus olive oil before serving.
Serve warm as a side or light main dish with crusty sourdough.
Sunshine on a plate — roasted Mediterranean veggies baked with creamy feta and a drizzle of Extra Virgin Olive oil.
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