Vegetable & Feta Bake

29 April 2025  (Tuesday)

I'm not quite sure where today went…

A morning at my desk was mainly work work, including talking to Vanessa and going through the drinks that we need for the evening show on Friday at the Great Green Barn, which is Can't Stop Carrying On. There's wine and soft drinks and also beers and some cider and then a few bags of snacks as well Two Farmers crisps. There's another event at the Great Green Barn, not our own, on Saturday and the producer's already told us the drinks that they require so we were working out what we had, what they needed, and the extra that we needed to order for Friday evening.

I was expecting a Morrisons delivery which was scheduled to come somewhere between two and six this afternoon, and had also received an email that it was going to arrive between 3:33pm. and 4.33pm.  Richard also took Fenella in for a full service and MOT the morning, and is also waiting for a delivery himself… so while all this waiting was going on and I was answering emails and doing stuff on my tablet, I also got on with preparing some tofu for a meal tomorrow - it was going to be today though with a cauli to use it will be tomorrow. First world problems - a well stocked fridge and multiple choices of meals!

With all deliveries received and Fenella back on our driveway from her little jaunt and slap and tickle up the road, I popped down to the plot to do some watering, and just briefly check on things. All down there was fine and I hope to get down there to do some filming tomorrow as I haven't filmed a single frame this week!

As I mentioned, in the fridge we had a cauliflower to use up, so I decided to use it in a Vegetable & Feta Bake. 

Recipe:  Vegetable & Feta Bake

I started by heating the oven up to 200°C, and then got one of our stainless steel oven baking trays for the cupboard.  In went a largeish red onion cut into wedges, three sweet potato chopped into chunks a little bigger than an inch (I’d thoroughly cleaned and scrubbed them in the sink before chopping up as I find they can be a bit gritty), and the cauliflower was cut up into florets and those florets that were a bit larger got cut in half.  I also had a yellow pepper that needed using up so that went in too, sliced into thick strips. I then put in a few teaspoons of Marigold vegetable bouillon (use salt and some fresh or dried herbs if you prefer), half a glass of white wine, and a chopped up can of tomatoes.

It was then time to get my clean hands dirty by rubbing everything together, and then laying it out ready to pop in the preheated oven.  It baked for about 25 minutes at which time I took it out (with oven gloves!) and gave everything a really good stir. I then added chunks of feta on top from a 200 gram block, and put it back into the oven for about 20 minutes.

Richard really enjoyed it - tomatoey veggie salty cheesy does it for him!  He particularly liked the cauliflower.

All the vegetables cut up into bitesize pieces and added to the pan - ready for further ingredients then a good rub.

Tomatoes and wine added and all given a really good rub with my hands - about to go in the oven.

After its initial bake I gave everything a really good mix then topped with feta, before popping back in the oven.

Weather:  Sunny and warm from very early, hitting a high of 24°.

Breakfast:  Bran Sticks, yogurt and sultanas
Lunch:  Lidl baguette with Quorn ham and homemade white cabbage coleslaw
Supper:  Vegetable & Feta Bake