Low Carb Baked Vegetables with Feta

Delicious summer vegetables in the oven, sprinkled with Greek feta and fragrant oregano.
A dish with Mediterranean flavors, light, hearty and Low Carb. Ideal for everyone, and especialy for those on a Low Carb or Ketogenic diet.
Baking without added water, makes this food delicious.
work: 15′ time: 45′ very easy: 1/5

Ingredients (4 servings)

  • 2 eggplants (aubergines)
  • 2 tomatoes
  • 2 green peppers
  • 2 Tbsp chopped parsley
  • 50 ml/ 1.7 floz olive oil
  • 150 gr/ 5.3 oz Greek Feta cheese
  • salt & pepper
  • oregano
Wash the vegetables, wipe with paper towels, and cut into thick slices.
Grease lightly an oven dish.
Place a layer of eggplant slices. On top put a layer of tomato slices. Sprinkle with half the olive oil and sprinkle the parsley, salt, pepper and oregano.
Continue placing the pepper slices and crumbled feta cheese.
Pour the remaining oil over the entire surface of the vegetables and sprinkle with pepper and oregano.
Cover the pan with foil and bake at 190°C/ 375°F/ Gas 5 for 35' - 45'. In the last 10' remove the foil to brown the food.
If you want a lenten food, don't add cheese.