Source: Roasted vegetables with herbs and feta

4 from 1 vote
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Roasted Vegetables with Herbs and Feta

Course Lunch, Side Dish
Cuisine Mediterranean
Keyword Feta, Roasted, Salad, Vegetable
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 1 aubergine large, halved and cut into 15mm/⅝in slices
  • 350 g butternut squash peeled and cut into 2cm cubes
  • 2 cougettes halved and cut into 1cm slices
  • 2 red peppers large, seeds removed, cut into large 4cm pieces
  • 4 tbsp olive oil

Dressing

  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 1 tsp caster sugar
  • 1 tbsp wholegrain mustard
  • 1 banana shallot finely chopped
  • 1 clove garlic crushed

To Serve

  • 100 g feta crumbled
  • 2 tbsp mint chopped
  • 2 tbsp basil chopped

Instructions

  1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.

  2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.

  3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.

  4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.

  5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.


Shinigami · 8th May 2019 at 3:59 pm


Good

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