Roasted Vegetables with Herbs and Feta
A tray of Mediterranean vegetables roasted until the edges catch, with herbs and feta.
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 courgettes 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
- 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.