Lost in the Kitchen

Peel 500 grams of parsley root and one red onion. Wash three capsicums.

Slice the vegetables and place them on a oven tray. Sprinkle with one teaspoon of dried thyme, one teaspoon of dries rosemary, three tablespoon of olive oil and salt and pepper.

Bake at 180 degrees for about half an hour.

Blend 250 grams of yoghurt, 200 grams of feta and one teaspoon of grounded garlic.

Serve the baked vegetables with fresh baked ciabatta bread and the feta dip.