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This vegetable casserole with portobello’s and feta is perfect for those who sometimes find it difficult to cook healthy. Many people think of a salad when they think of healthy food and let’s be honest, especially on cold days, we don’t always feel like salads. This casserole is super healthy and very easy to make. The secret of this recipe is the seasoning, the herbs give it a lot of flavor without needing to many ingredients. I used the Mediterranean herbs for oven vegetables from Euroma, this gives the vegetables a lot of flavor without causing more work for you. Here you’ll find the recipe for 4 people.
Ingredients:
1 courgette
1 red bell pepper
4 portobellos
100 grams carrot
2 tbs Mediterranean herbs oven-vegetables from Euroma
35 grams pistache nuts, chopped
100 grams feta cheese, crumbled
Optionally: a few sprigs fresh rosemary
35 grams pistache nuts, chopped
100 grams feta cheese, crumbled
Optionally: a few sprigs fresh rosemary
Preheat the oven to 180C/350F. Chop all the vegetables except the portobellos. Stir the vegetabels with the Mediterranean herbs and 1 tablespoon of olive oil. Divide them over a baking tray. Bake them for 15 minutes.
Remove the tray from the oven and make space for the portobello’s. Put the portobellos with the open side up in the tray. Spray them with olive oil. Optionally: put the sprigs of fresh rosemary on top.
Crumble the feta cheese over the vegetables and sprinkle the pistache nuts over them. Bake for another 15 minutes.This casserole tastes great with couscous seasoned with Moroccan steamed vegetables herbs from Euroma.
Remove the tray from the oven and make space for the portobello’s. Put the portobellos with the open side up in the tray. Spray them with olive oil. Optionally: put the sprigs of fresh rosemary on top.
Crumble the feta cheese over the vegetables and sprinkle the pistache nuts over them. Bake for another 15 minutes.This casserole tastes great with couscous seasoned with Moroccan steamed vegetables herbs from Euroma.
I made this recipe in cooperation with Euroma. All content, opinions and the recipe on this page are my own.
