Feta Casserole with Vegetables

Cut the brynza (400 g) into 1–1.5 cm slices, arrange it in a baking dish, season with table salt (2 g) and black pepper (1 g), and drizzle with half of the olive oil (30 g).

Slice the tomato (400 g) and onion (200 g). Arrange the vegetables and olives (100 g) over the brynza, then add the parsley (15 g) and basil (10 g).

Drizzle the vegetables with the remaining olive oil and cover the dish tightly with foil.

Bake at 200°C for about 25 minutes. Serve the casserole hot on its own, without the wheat bread from the original version.