Oven Mixed Vegetables

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

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
Vegetarian
Gluten-free
Mediterranean

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