Name: Oven Mixed Vegetables
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 4 red peppers, deseeded and thickly sliced; 1 kg aubergines, thickly sliced; 2 large red onions; 1 kg waxy potatoes, cut into chunks; 400 g can chopped tomatoes; Sea salt and freshly ground black pepper; 4 green peppers, deseeded and thickly sliced; 200 g feta cheese, crumbled (optional); 250 ml Greek extra virgin olive oil; 3–4 cloves of garlic; 1 tbsp. dried oregano; 700 g courgettes, thickly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This recipe comes from the kitchen of our Soho manager, Kostas’ mum. It’s a real family favourite.

Greek cuisine is full of wonderful vegan and vegetarian dishes, and this is a great example of that.

Ingredients

1 kg waxy potatoes, cut into chunks
1 kg aubergines, thickly sliced
700

Europe
Greece
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

Preheat the oven to 200°C (fan 180°C) / Gas 6. Boil the potatoes for 10 minutes, then drain thoroughly and spread into a large baking tray.
Mix the aubergines, courgettes and peppers in with the potatoes and pour on the olive oil and chopp

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Oven Mixed Vegetables

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