Greek Vegetable Bake with Olives and Feta, gluten-free

Greek Vegetable Bake with Olives and Feta Gluten-Free
Serves 4 as a main
Prep: 10 minutes
Cook: 1 hour 30 minutes
Round baking tin approximately 35-40cm diameter or 30x30cm baking tin
INGREDIENTS
Vegetables:
3 large tomatoes, sliced into wedges
2 large potatoes, peeled and cubed
1 large brown onion, roughly chopped
1 large zucchini, cubed
1 large carrot, cubed
1 medium sweet potato, peeled and cubed
1 medium eggplant, cubed
1 medium red capsicum, seeded and chopped
6 large garlic cloves, minced
16 kalamata olives
200g Greek Feta, diced or crumbled (dairy free optional)
Seasoning:
1.5 tablespoons dried Greek oregano
1 ½ tablespoons sea salt flakes
1 teaspoon pepper
1 heaped tablespoon of tomato paste
¾ cup water
½ cup extra virgin olive oil (extra to drizzle after cooked)
INSTRUCTIONS
1. Line a tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F.
2. Prepare all the vegetables and cut them into equally sized pieces so they cook evenly. Transfer all the vegetables into the baking tray including the olives but not the feta.
3. Season the vegetables with sea salt, pepper, and oregano. Place the tomato paste and water into a bowl and whisk until combined and then pour over the vegetables.
4. Cover with baking paper, and bake for 1 hour and 30 minutes, turning the tray around halfway through to evenly bake.
5. Once cooked, remove from the oven and add the feta. Optional to gently stir through the vegetables (or leave them on top). Drizzle an extra couple of tablespoons of extra virgin olive oil over the top.
6. Serve with crusty bread, warm steamed rice, pasta, or any protein of choice.
#glutenfreerecipes #vegetarianrecipes