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Step by Step Instructions
  • Step 1: Prepare the vegetables. Place the vegetables in a large bowl and add salt, vinegar, honey and pepper. Mix very well and arrange them on a baking pan lined with baking paper. Bake in a preheated oven at 180°C for approximately 30 minutes, until they soften and their liquids have been drawn out. Place the peppers separately.
  • Step 2: Remove the vegetables from the oven and then peel the garlic, the peppers and set aside to cool off.
  • Step 3: Cut the feta cheese into small cubes and set it aside. Get a jar with an airtight lid and put the vegetables, garlic, rosemary and tarragon in it and add the feta cheese between the vegetables and herbs.
  • Step 4: As soon as you have finished adding the ingredients, fill the jar up with olive oil. Place the jar in the refrigerator for at least 48 hours until the aromas are combined.
Ingredient List
  • 4 medium courgettes (cut into thin round slices)
  • 3 Tsakonian aubergines (cut into thin round slices)
  • 6 medium tomatoes (cut into thin round slices)
  • 1 red pepper
  • 1 green pepper
  • 2 onions (cut into pieces of 4 or 6 depending on the size)
  • 6-8 cloves of garlic (with the skin)
  • 4 large twigs of fresh thyme
  • 1tsp salt
  • some vinegar
  • 1tbsp red fir honey
  • ground black pepper
  • 250g barrel feta cheese
  • 1tbsp rosemary
  • 1tbsp fresh chopped tarragon
  • 500g extra virgin olive

Roasted vegetables and feta cheese, marinated in olive oil and herbs

  • Preparation
    time
    30'
  • Cooking
    time
    30'
  • Extra
    time
    2880'
  • 4
A good way of preserving vegetables in olive oil. They can be combined with meat dishes in a most beautiful way, or you can add them in cold sandwiches, in lentil salads, in a simple spaghetti dish or even enjoy them with polenta or couscous.
Product Qty
Organic vinegar with bergamot from Korinthia "Ladolea" 200ml
€15.45
OR
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