This recipe is full of fresh vegetables, lean protein, and great flavours. Perfect for a week night or weekend dinner.
Heat olive oil in a large pot on medium and add the onion, pepper, and sausage. Cook until the vegetables are staring to soften and the sausage is starting to brown. About 5 to 6 minutes stirring occasionally.
Next add the zucchini and eggplant and cook for another 5-7 minutes, stirring intermittently. Then add the next 3 ingredients and stir well. Cook until the liquid is reduced to half, stirring occasionally.
Add the rice and stir. Add the stock to the pot and until everything is well combined and nothing is sticking to the bottom of the pot. Bring pot to a boil and turn the heat to a low simmer. Cover and cook for about 20-25 minutes, until the rice is full cooked.
Remove from heat and stir in the herbs. Add the grape tomatoes and feta on top and serve straight from the pot.