A delicious dish of summer vegetables. Sunny and juicy, spicy and fast. Simple and delicious rustic and Greek.
|Cooking time 40 minutes||Number of servings 4|
Potatoes wash and boil in the skins until tender, for 20-25 minutes, depending on size.
Cool. Peel and cut into thick slices.
Heat in a pan olive oil and add garlic slices.
Add the prepared potatoes and sweet pepper, cut into thin strips. Give the vegetables to brown on all sides.
Tomatoes cut into crosswise, scalded with boiling water (or blanch in boiling water for a few minutes), then rinse with cold water, remove the skin. Cut into quarters and remove the seed part (use the seed pulp and juice for tomato soup or sauce). The firm flesh cut into strips.
The vegetables in the pan, season with sweet paprika powder, salt, oregano and mix gently. Add strips of tomatoes and crumbled feta cheese or feta.
To serve the dish, sprinkled with chopped green onions and/or fresh thyme. Black and green olives also perfectly complement the dish.