Roasted Italian Vegetables With Feta

Name: Roasted Italian Vegetables With Feta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-4 serving(s)
Ingredients: 4 small red peppers, halved cored and seeded; 1 large eggplant, cubed; 30 ml capers; 10 black olives, pitted and chopped; 2 garlic cloves, finely chopped; 75 g mozzarella cheese, cubed; 100 g feta, crumbled; 125 ml breadcrumbs; 125 ml white wine; 45 ml olive oil; 5 ml of fresh mint; 5 ml fresh parsley (Italian); fresh ground black pepper

Submitted by MariaBright

"Love that Mediterranean taste? You'll love this easy recipe suggested by Clover, South Africa."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 2

ingredients

4 small red peppers, halved cored and seeded
1 large eggplant, cubed
30 ml capers
10 black olives, pitted and chopped
2 garlic cloves, finely chopped
75 g mozzarella cheese, cubed
100 g feta, crumbled
125 ml breadcrumbs
125 ml white wine
45 ml olive oil
5 ml of fresh mint
5 ml fresh parsley (Italian)
fresh ground black pepper

directions

Preheat the oven to 180 deg Celsius.
Grease a shallow ovenproof dish.
Place the peppers and eggplant tightly together in the dish and sprinkle over the capers, olives, garlic, mozzarella, feta and breadcrumbs.
Pour over the wine and olive oil and then sprinkle the mint, parsley and freshly ground black pepper.
Bake for 30-40 minutes until the topping is crisp and golden.
Serve hot with chunks of French or Italian bread as a starter or on rice or couscous as a main course.