Vegetable bake with goat's feta
This vegetable bake with goat's feta layers tender Ruby Lou potatoes with confited vegetables, lemon thyme and a bright lemon dressing. The Thermomix TM7 chops garlic and chilli, grates lemon peel and gently heats the dressing to precise temperatures, giving restaurant-style confit results at home. Ideal as a vegetarian main course full of Mediterranean flavour.
About this recipe
Vegetable bake with goat's feta is a Thermomix TM7 recipe that turns simple Ruby Lou potatoes, long chilli and lemon thyme into a French bistro-style vegetarian main course. Searching for a quick weeknight dinner or a show-stopping weekend bake? This all-in-one kitchen machine handles everything: it weighs the olive oil directly in the bowl, grinds garlic to a fine paste, grates lemon peel without any bitter pith and gently heats the lemon dressing at low temperature, the same confit technique French bistros use for meltingly tender vegetables. The goat's milk feta melts into the golden potato layers, adding a salty creaminess that balances the fresh citrus. Because the TM7 chops, grates and heats in one bowl, you spend less time washing up and more time at the table. Serve it straight from the oven with a green salad for a hearty, aromatic dinner.
Preparation tips
- Slice the Ruby Lou potatoes evenly thin so every layer cooks through at the same rate; a mandoline gives the most uniform results and prevents the feta from sinking into undercooked layers.
- Crumble the goat's milk feta only over the final ten minutes of baking so it stays creamy rather than drying out, and reserve some lemon thyme leaves to scatter fresh at the table.
- For a milder family version, remove the seeds from the long chilli before the Thermomix chops it; the brightness of the lemon juice and peel then carries the flavour without heat.
- Store any leftovers covered in the fridge and reheat in a hot oven so the potato edges crisp again, keeping the confit texture of the garlic and chilli intact.
Recipe variations
- Lactose-free variation: replace the goat's milk feta with a lactose-free white cheese or a creamy cashew purée made in the Thermomix, keeping the lemon thyme and lemon peel dressing exactly the same.
- Seasonal festive variation: swap the Ruby Lou potatoes for pumpkin and parsnip in autumn, add a spoon of honey to the confit garlic and finish with toasted pine nuts for a festive Christmas side.
Thermomix TM7 Benefits
- The built-in scale of the Thermomix weighs the extra virgin olive oil and lemon juice directly into the bowl, so the dressing has the ideal balance every time. [Time Savings]
- Chopping the garlic cloves and long chilli in seconds, the TM7 releases their aromatics far faster than a knife, with no tears or uneven pieces. [Time Savings]
- Grating the lemon peel finely, the Thermomix captures only the fragrant zest without bitter pith, giving the feta bake bright citrus notes. [Multi-Function]
- Heating the olive oil dressing at gentle controlled temperature, the TM7 confits the garlic and lemon thyme in true French bistro style without burning. [Precision Control]
- Mixing the dressing evenly while you layer the Ruby Lou potatoes, the Thermomix blends every drop of lemon juice and oil into a silky emulsion hands-free. [Hands-Free]
Ingredients
- lemon peel
- long red chilli
- fresh lemon thyme
- garlic clove
- extra virgin olive oil
- lemon juice
- olive oil
- Ruby Lou potatoes
- garlic cloves
- sweet potato