Greek cuisine · Vegetable Dishes

Lahanika sti Ladokolla

Colorful summer vegetables with olive oil, oregano and feta cooked in their own juices in a parchment parcel.

Ingredients · for 4 servings

• 2 zucchini
• 2 bell peppers
• 4 potatoes
• 300 g cherry tomatoes
• 1 red onion
• 200 g feta
• 3 garlic cloves
• 1 tbsp dried oregano
• 1 lemon
• 6 tbsp olive oil
• 4 sheets parchment paper
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat and peel the potatoes and cut into 5 mm thin slices so they cook in the same time as the other vegetables.
2. Cut the zucchini into half-moon slices, the peppers into wide strips and the red onion into rings, halve the cherry tomatoes and finely chop the garlic.
3. Mix everything thoroughly in a bowl with the olive oil, oregano, the juice of half a lemon, salt and pepper and let sit for 5 min.
4. Lay out the parchment sheets, distribute the vegetables in small mounds in the center and crumble 50 g feta roughly over each.
5. Fold the paper over the filling and roll the edges tightly closed so four tightly sealed parcels form, and place them on a baking tray.
6. Bake for 40–45 min., until the potatoes are soft when pierced; open the parcels only on the plate and serve with the remaining lemon wedges.