Source: Roasted vegetables with herbs and feta

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


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


  • 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


  • Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
  • 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.
  • 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.
  • For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
  • 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.

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