Stewed vegetables with feta
2 servings
10 minutes
Braised vegetables with feta embody the simplicity and elegance of Greek cuisine. Light, tender zucchini and carrots soaked in the warmth of braising gain softness and rich flavor. Juicy, slightly caramelized cherry tomatoes add a tangy zest, while feta crumbled over the hot vegetables melts to create a delightful creamy touch. This recipe originated in sunny Greece, where fresh vegetables and natural cheeses are staples of the diet. The dish is perfect as a light meal on its own or as a side to fish or meat. Its delicate flavor and rich textures make it an ideal choice for those who appreciate the harmony of simple ingredients and Mediterranean lifestyle.
1
Peel the zucchini and carrot, and cut them into sticks.
- Courgette: 2 pieces
- Carrot: 2 pieces
2
Sauté the vegetables over medium heat for about 8 minutes.
- Courgette: 2 pieces
- Carrot: 2 pieces
3
Cut the cherries in half and fry in a pan for 2 minutes.
- Cherry tomatoes: 5 piece
4
Put everything on a plate and sprinkle with feta cheese, previously crushed with a fork.
- Fat-free feta cheese: 30 g
