Mediterranean vegetable dish with sheep's cheese

Zucchini is a versatile and aromatic ingredient that goes perfectly with grilled dishes. It's especially delicious in a Mediterranean zucchini bake cooked in a Dutch oven . Combined with eggplant, bell peppers, onions, and tangy feta cheese, it creates a simple yet flavorful oven dish.

This casserole is perfect as a vegetarian main course or as a side dish for barbecues . The recipe can be prepared in a Dutch oven outdoors or in a conventional oven. It's also ideal for barbecue parties, as everything can be prepared in advance and only needs to be cooked on site.

This recipe is designed for a Dutch oven loaf pan , but can easily be prepared in a larger Dutch oven for more people.

Ingredients (for approx. 3-4 servings)

400 g sheep's cheese (feta)

2 zucchini

1 aubergine

1 bell pepper

3 onions

3–5 cloves of garlic

100 ml olive oil

4 tablespoons balsamic vinegar

1–2 sprigs of fresh rosemary

Salt and pepper to taste

preparation

1. Prepare the ingredients

Wash the zucchini, eggplant and bell peppers and cut them into bite-sized pieces .

Peel the onions and cut them into large pieces.

Finely chop the garlic.

Cut the sheep's cheese into cubes .

Roughly chop the rosemary needles.

2. Prepare the casserole

Lightly grease the Dutch oven or casserole dish.

Add the vegetables, garlic and feta cheese to the pot and mix well.

Season with rosemary, salt and pepper.

Drizzle olive oil and balsamic vinegar evenly over the top.

3. Cooking

In a Dutch oven / grill

Prepare the grill for indirect heat (approx. 160–180 °C) .

Cook the Dutch oven with the lid on for about 35–40 minutes , until the vegetables are soft and the cheese is slightly melted.

In the oven

Preheat the oven to 160 °C (top/bottom heat) .

Bake the casserole for about 30-35 minutes .

Serve

The zucchini casserole goes perfectly with:

• freshly baked bread
• Grilled meat or fish
• Rice or couscous