In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Baked Vegetables with Feta
Hello everyone,
Firstly I must wish you all a VERY HAPPY NEW YEAR!
My first recipe for the new year 2024 and especially for what I like to call ‘HEALTHY JANUARY’ where we focus on nutritious recipes to help us recharge after the busy festive season. My first recipe is for a delicious Baked Vegetables with Feta. Simple and easy to make and full of healthy vegetables, the perfect solution for those of us who have eaten too much and seek a light meal full of wholesome goodness.
Enjoy and see you next week for another recipe to give you a healthy boost into 2024!
Serves 6 | Preparation time: 10 minutes | Cooking time: 15-20 minutes | Oven temp : 180ºC
INGREDIENTS
- 2 red onions – finely chopped
- 2 cloves of garlic – finely chopped
- Extra virgin olive oil – for frying
- ½ tsp chilli flakes – optional
- 1 green pepper- seeds removed and cut into 2 cm chunks
- 1 red pepper – seeds removed and cut into 2 cm chunks
- 4 medium potatoes – peeled and cut into 2cm slices, cooked
- 6 ripe tomatoes – peeled, de-seeded and roughly chopped
- Handful of fresh parsley – washed and roughly chopped
- 200g mild, low salt feta – crumbled
- 200g baby mushrooms – left whole
- Sea salt flakes and coarsely ground black pepper – to taste
INSTRUCTIONS
1. Prepare tomatoes
Remove skins by placing in a bowl and pouring boiling hot water all over. Leave to stand a couple of minutes, drain and peel away the skin. Cut in half, remove seeds and chop roughly.
2. Prepare potatoes
Place sliced potatoes in a saucepan with enough water to cover and a teaspoon of salt. Bring to the boil, cover and then immediately turn off the heat and allow to cool in the water. Drain.
3. Prepare remaining ingredients
In a pan, sweat the onion and garlic in a little oil until translucent, and then add the chilli flakes, peppers and baby button mushrooms. Stir well and cook for a further 2 minutes.
Add chopped tomatoes and simmer for 10 minutes, stir in the parsley and season.
Now add the pre-cooked potatoes. Gently mix together.
4. Assemble
Turn mixture into a lightly oiled oven proof dish and scatter the crumbled feta all over the top.
5. Cook
Bake in a hot oven until the vegetables are heated through and the feta nicely golden on the top.
6. Serve!
Take to the table hot with crusty bread or an accompaniment to a roast or other oven baked vegetable dishes.
JULES TIPS
The whole of this dish can be prepared ahead of time, and simply re-heated in the oven prior to serving. This recipe is delicious using fresh tomatoes but if they are not possible, do use a tin of commercially bought chopped tomatoes. Only add enough salt to taste, as the feta is naturally salty in flavour.
