Mediterranean Oven Vegetables

A quick summer meal for days when you don't feel like cooking

In summer I love food that more or less cooks itself while I sit in the garden and read … or play with the dog … or go for a swim. Food that bursts with summer flavors (tomatoes, olives, rosemary) and fills the house with its scent. Food that makes me completely satisfied on a mild August evening. Like these baked vegetables. You only need a few minutes to cut the ingredients and toss them into an oven pan, then you can do what you want, the oven will do the work. After 40 minutes you can sit down at the table with your loved ones and a glass of cold white wine, serve the vegetables with some baked flatbread, grilled fish or meat and enjoy the food, the company and life itself. Cooking can be so easy!

And now my question for you: what’ you favorite summer dish on days when you don’t feel like cooking? Please let me know in the comments below!



Servings 4 people
Prep Time 15 minutes
baking time 40 minutes
Print Recipe


  • 1 zucchini
  • 1 yellow pepper
  • 500 g tomatoes
  • 180 g feta
  • 150 g Kalamata olives
  • 5 tbsp olive oil
  • 1 tbsp rosemary chopped plus 3 sprigs of rosemary
  • 1 tsp salt
  • Freshly ground black pepper


  • Preheat the oven to 180°C.
  • Cut the zucchini, bell pepper, tomato and sheep feta into bite-sized cubes. Pour into a greased oven dish and add the olives, olive oil, chopped rosemary, salt and pepper and mix with your hands. Put the rosemary sprigs on top and bake for 40 minutes.
Wellcuisine Stefanie Reeb

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