Mediterranean Roast Vegetables with Tomatoes, Feta and Basil

For a lunch for 2 you need

zucchini, sliced thinly, about 200g / 7oz

olive oil

salt and pepper

garlic, crushed, 2 cloves

aubergine (eggplant) cut into tiny cubes, about 200g / 7oz

medium bell pepper (colour of your choice), cut into tiny cubes, 1

cherry tomatoes, cut in half, 8

feta cheese, broken into chunks, about 100g / 3 1/2oz

fresh basil leaves 10

Heat a slash of olive oil in a large pan and sauté the zucchini on medium-high heat until golden brown with a little bite. Season with salt and pepper to taste, transfer to a plate and set a side.

Put the pan back on the heat, pour in a splash of olive oil, stir in the garlic and let it turn golden (not brown!) for about 1 minute. Add the aubergine and bell pepper, season with salt and pepper and sauté until golden and soft. Take the pan off the heat, mix in the zucchini and tomatoes and season to taste. Stir in the feta and basil and serve immediately, or as a warm salad, with fresh ciabatta bread.

https://www.meikepeters.com/blog/mediterranean-roast-vegetables-with-tomatoes-feta-and-basil

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