Roasted Veggie Moussaka with Feta

Followers of my blog will know that I am a fan of vegetarian food.  This captures your 5 a day in one sitting.  The recipe serves 4.  It’s one of those dishes which the oven does most of the work.


2 x courgettes

2 x peppers

1 x aubergine

2 x red onions, peeled and cut into wedges

1 tsp chilli flakes

1 tablespoon of oregano

1 tbsp olive oil

700g passata

200ml greek yogurt

1 egg

85g feta crumbled


Heat oven to 200

Cut the vegetables into chunks and place into a roasting tin, drizzle over oil and sprinkle the chilli flakes and the oregano.  Roast in oven for 35 minutes, stirring halfway through until nicely tinged.

When roasted place roasted veg into a casserole dish, season well and pour over the passata.  Into a bowl, mix the yogurt, egg and feta together.  when combined pour over the top of the vegetables.  Put back into oven for another 30 minutes until the top is brown.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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