Summer medley of vegetables with MEVGAL Feta Cheese

40 minutes


Serves 6

All across Greece, in every household, during the summer someone will be cooking a medley of vegetables. There are many different versions, with different names, but they are all equally tasty.


  • 2 round aubergines
  • 2 courgettes
  • 2 medium tomatoes
  • 2 onions
  • 1 potato
  • 1 red pepper
  • 1 green pepper
  • ½ bunch parsley, finely chopped
  • ½ bunch mint, finely chopped
  • ¾ cup olive oil
  • 1 pinch sugar
  • Salt
  • Freshly ground pepper
  • 200g MEVGAL feta, diced or crumbled
  • Instructions

  • For the stewed medley of vegetables: Prepare and wash all the vegetables. Finely dice the tomatoes and cut all the remaining vegetables into large cubes. Heat half the olive oil in a wide shallow pan and brown the onions for 2’.
  • Add the peppers, courgettes and aubergines, and sauté for 2’-3’ until coated in oil.
  • Add the tomatoes and potatoes. Season with salt and pepper and add the sugar. Simmer for 20’ (without adding any water).
  • Lastly, drizzle with the remaining olive oil. Sprinkle with the herbs and the crumbled or diced feta. Remove from the heat. Cover the pan and leave to stand for 5’. Serve the medley of vegetables with fresh crusty bread, or cold as a salad.
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