Roasted vegetables
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tbsp olive oil
- 1aubergine, cut into chunks
- 2mixed coloured peppers, such as orange and red, cut into chunks
- 1red onion, cut into wedges
- 2courgettes, cut into chunks
- 4garlic cloves, smashed
- 3sprigs of thyme
- 200g cherry tomatoes
- handful of basil leaves
- zest of 1 lemon
- 50g feta, crumbled
Instructions
Step 1
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.Step 2
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.