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Baked Potatoes with Summer Vegetables, Mint and Feta

Are you also tired of all the meat or boring tofu sausages, now that it's BBQ season again?

This vegetarian dish can easily be prepared at home and brought to the park or beach for a picnic on hot days. Eat the potatoes cold or reheat them on the the grill as a sophisticated alternative for meat-free BBQ.

Or just enjoy them freshly baked and still warm on a chilly summer evening ...

4 large potatoes

1 shallot

1 large zucchini

1 medium aubergine

4 tablespoons olive oil

salt & black pepper

3 tomatoes

1 small bunch of mint, roughly chopped

1 lemon, squeezed

2 tablespoons sunflower seeds, toasted

100 g good quality feta, crumbled

Serves four

Preheat the oven to 180°C. Wash the potatoes (leave the skin on!). Place the potatoes in the oven and bake them for 40 minutes (30 min if small potatoes).

Dice the shallot, zucchini and aubergine to about 1cm and keep them separate. Fry the shallot in olive oil, add aubergine until half done, add zucchini, and fry until the aubergine is cooked and the zucchini is still crunchy. Add salt and pepper to taste and leave all to cool down. Cut the tomatoes and mint and place both into a bowl.

Remove the potatoes from the oven to cool for 5 minutes. Then halve the potatoes lengthwise and with a spoon hollow them out until only about 5 mm of flesh is left under the skin. Roughly chop the removed flesh of the potatoes and carefully mix with the tomatoes, mint, aubergine, zucchini and shallot. Add a little bit of olive oil, lemon juice, salt and pepper.

Stuff all ingredients back into the potato skins and serve on a beautiful plate. Sprinkle with sunflower seeds and crumbled feta.


text and photos: Gianna Thiess