| 1 | zucchini |
| 1 | eggplant |
| 1 | bell pepper |
| 1 | onion |
| 3 cloves | garlic |
| ½ | lemon |
| 3 sprigs | thyme |
| 3 sprigs | rosemary |
| 800 g | crushed tomatoes (canned) |
| 150 g | feta |
| 2 tbsp | white wine vinegar |
| 5 tbsp | olive oil |
| salt | |
| pepper |
Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.
Juice the lemon. Pick thyme and rosemary leaves from sprigs.
Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper. Roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
Now, roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
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