Meals and Courses

  • 8 ripe tomatoes, roughly chopped
  • 2 green peppers, cored, deseeded and roughly chopped
  • 1 small red onion, thinly sliced 2 garlic cloves, crushed
  • 2 tablespoons chopped oregano
  • 6 tablespoons extra virgin olive oil
  • 200 g (7 oz) feta cheese
  • 12 pitted black olives
  • salt and pepper
  • pitta breads, to serve

Scatter the tomatoes, green peppers and onion in a shallow ovenproof dish.

Mix the garlic with the oregano, oil, plenty of pepper and a little salt. Drizzle the mixture over the vegetables. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

Crumble the feta into small pieces and scatter over the vegetables along with the olives. Return the dish to the oven for a further 15 minutes. Serve warm with toasted pitta breads.

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