Ingredients
- —250 g mixed vegetables (e.g., green beans, carrots, broccoli, or zucchini)
- —100 g feta (preferably made from goat or sheep milk)
- —25–30 g nuts (walnuts, almonds, or pecans)
- —1 tsp olive oil
- —1 tsp lemon juice or white wine vinegar
- —Pepper, salt
- —Fresh parsley or chives
Instructions
Prepare the vegetables: Cut the vegetables into pieces. Harder vegetables are often sautéed first in a bit of olive oil and water to soften them, while softer vegetables can go straight into the oven.
Oven preparation: Place the vegetables in a baking dish. Drizzle with olive oil, salt, and pepper.
Add the feta: Place the block of feta on top of the vegetables or crumble it over them.
Baking: Bake the dish in the oven until the vegetables are tender and the feta is warm and lightly browned.
Nuts and finishing touch: Sprinkle the nuts and fresh herbs on top just before serving.
This dish is known as a perfect 'clean-out-the-fridge recipe' because it's easy to use up leftover vegetables.
Serving Tip
A fragrant, warm vegetable dish with creamy feta and crunchy nuts — simple, pure, and full of flavor. Serve lukewarm in a shallow bowl or on a dark earthenware plate. Garnish with a few fresh herbs and an extra drizzle of olive oil. Delicious with a spoonful of yogurt dressing or mustard dressing.
Storage Tip
Covered, it will keep for up to 2 days in the refrigerator. Reheat in the oven at 170 °C (±10 min) or briefly in a pan with a splash of water.