I pack Feta (about 150-200g)3 mixed Peppers2 large red Onions2 Courgettes20 Cherry Tomatoes1/2 Aubergine Slug of Olive OilOreganoSea salt
Chop the veg into big chunks (leave the tomatoes whole) and place in an oven proof dishPour on a slug of olive oil and sprinkle on the oregano and some salt.Roast at 190 for about 40 minutesWrap the block of feta in foil and roast for about 20 minutes. Meanwhile cook some rice. Place the rice on a serving plate and arrange the veg on top. There should be lots of lovely oily herby juice in the oven dish, pour this over the rice for extra yummy flavourPlace the cheese still in its foil on a plate and just unwrap the top so it stays in its juices and keeps warm.Then do like the Greeks do and just all tuck in.
A huge thanks to Karen for tantalising our tastebuds with this post! Are you a fan of Greek food?