Oven-baked greek vegetable casserole with feta cheese
(For 4 servings)
Prep and cook time: 1 h 10 min
Cannot be frozen
4 medium floury potatoes
1 large courgette, cut into 2 cm | 0.75" thick discs
1 onion, cut into wedges
4 garlic cloves, crushed
300 g | 2 cups cherry tomatoes, on-the-vine
1 tsp dried basil
1 tsp dried oregano
2 - 3 thyme sprigs
2 - 3 oregano sprigs
120 ml Galanis extra-virgin olive oil
150 g | 1 cup feta, broken into large chunks
1 small handful micro salad, to serve
freshly ground black pepper
1 Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2 Remove the ends of the potatoes, discard, and then cut the potatoes in half. Parboil in a large saucepan of salted boiling water until just tender to the tip of a knife, about 10-12 minutes. Drain well.
3 Arrange the potato halves, courgette, onion, garlic, cherry tomatoes, dried herbs, and fresh herb sprigs in a cast-iron pan. Pour over the olive oil and season with salt and pepper.
4 Bake for 35-45 minutes until the vegetables are very soft and lightly charred on top.
5 Remove from the oven and let stand briefly before topping with the feta chunks and some micro salad.