Roasted Italian Vegetables With Feta

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

• Ready In: 50 mins
• Serves: 2-4

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

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