Home Food and Cooking Roasted vegetables with herbs and feta – Recipe

Roasted vegetables with herbs and feta – Recipe

Roast root vegetables

Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.

2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
100g/3½oz feta, crumbled (optional)
2 tbsp chopped mint
2 tbsp chopped basil

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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