Baked Fetta and Italian Vegetables

    40 minutes

    Such a simple recipe, with wonderful, fresh tastes, soooo Italian. Delicious and enjoyed by all. I came across this dish while in the UK, a friend cooked it for her vegetarian children. We had small sausages cooked with it, for we non-vego's.

    4 people made this

    Serves: 4 

    • 1 x 250g Danish fetta
    • 1/4 cup of good virgin olive oil
    • 1-2 teaspoons dried Italian herbs
    • black pepper
    • assorted chopped vegetables such as carrots, zuchinni, eggplant, mushrooms, whole tomatoes, strips of red capsicum, potato (unpeeled), whole onion cut in half and left unpeeled,
    • grated fresh parmesan
    • 4-5 cloves of garlic, unpeeled
    • fresh herbs such as basil, thyme etc

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Line a deep pan with alfoil, and heat oven to 220C.
    2. Scrub unpeeled veges such as potato and carrot and microwave in a dish for 3 mins, or until slighly soft, then chop ALL veges into medium sized pieces and place in pan.
    3. Lightly score the fetta into cubes but leaving as whole, and place into pan.
    4. Sprinkle all veges and fetta with a good dollop of olive oil and toss in pan to make sure they are covered. Sprinkle the herbs over everything, and sprinkle all with grated pepper and grated parmesan.
    5. Place into hot oven and cook for approx 10 mins, then turn oven down to 180C and cook further 15 mins or until all veges are soft and fresh herbs are crisp.


    Serve in the pan at the table, with crunchy Italian bread, and a good wine. YUMMO! Use the bread to mop up the olive oil and vege juices. OMG!

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