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Greek vegie bake
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Whip up a flavorful loaded side using leftover veggies, perfect with tender lamb and crusty bread for a satisfying meal.
Ingredients:
  • 160ml (1/3 cup) extra virgin olive oil
  • 1 (about 380g) eggplant, halved lengthways, thickly sliced
  • 1 brown onion, cut into wedges
  • 1 red capsicum, deseeded, thickly sliced
  • 3 garlic cloves, sliced
  • 2 small (about 350g) potatoes, thickly sliced
  • 2 zucchini, trimmed, sliced
  • 160ml (2/3 cup) water
  • 20.00 ml dried oregano leaves
  • 250g baby roma truss tomatoes
  • 200g feta, coarsely broken
  • Baby parsley leaves, to serve (optional)
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 160C/140C fan forced. Using 2 tablespoons of oil, sauté the eggplant in batches in a large frying pan over medium heat until golden brown, about 5 minutes per batch. Transfer the eggplant to a large roasting dish using a slotted spoon.
  • Pour the remaining tablespoon of oil into the pan. Sauté onion, capsicum, and garlic, stirring frequently, for 10 minutes until tender. Transfer the mixture to the roasting dish. Mix in potato, zucchini, water, and the rest of the oil. Sprinkle with oregano and season with salt and pepper. Mix well and arrange the tomatoes on top.
  • Roast until the vegetables are golden and tender, about 1 hour. Sprinkle with feta and parsley, if desired. Serve with bread.

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