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
