Mediterranean oven stove

Name: Mediterranean oven stove
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 potatoes eigenheimer peeled; 1 eggplant in cubes of 3 cm; 1 Red pepper in pieces; 4 el olive oil; 2 stems celery in curves; 1 Scale tasty tomatoes in slices; 1 el dried oregano; 1 Scale tasty tomatoes in slices; 1 tray Greek olives with Danish cheese 150 g; 1 bag parsley (30 g), leaves finely chopped

A nice Mediterranean recipe. The side dish contains the following ingredients: potatoes eigenheimer (peeled), eggplant (in cubes of 3 cm), red pepper (in pieces), olive oil, celery (in curves), tomato cubes (400 g), dried oregano, tasty tom tomatoes ( in slices), Greek olives with Danish cheese (150 g), parsley ((30 g) and leaves finely chopped).

Ingredients

Kitchen Stuff

baking dish (Ø 25 cm)

Directions

Preheat the oven to 200 ° C. Cut the potatoes into cubes of 2 cm. Place the eggplant, pepper and potato on a baking tray, scoop together and drizzle with the oil. Sprinkle with salt and pepper. Bake for about 20 minutes in the oven.
Put the celery, tomatoes and oregano with the vegetables, pepper and salt in the dish and spoon. Divide the tomato. Put in the oven for about 25 minutes.
Take the oven out of the oven. Mix the olives and cheese with the parsley and sprinkle over it. Delicious with chicken legs and multigrain baguette.