Roasted Vegetables with Feta

Mediterranean Vegetable Roast 

Yummy roasted vegetables with feta - a traybake dinner is quick and easy.

And there's more; it's also Delicious and Nutritious!

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I love traybake (sheet pan) recipes as they are so easy. You can make them up as you go along, adding only ingredients you like, then bung everything into your tray and cook in the oven

Easy ah? 😊

You can add whatever vegetables you like for example, potatoes or sweet potatoes or butternut squash cut into 2cm/¾ inch cubes. This is important for them to cook in time with the rest of the veg.

I would add them at the start along with the courgettes and aubergine and season with salt to taste.

Or, you could use tinned potatoes as they are already cooked. 

Potatoes are not part of your 5 A day. Starchy food is a great energy source, of fibre, B vitamins and potassium.

In the UK, we get much of our vitamin C from potatoes. Although they typically only contain around 11 to 16mg of vitamin C per 100g of potatoes, we generally tend to eat a lot of them.

Potatoes are generally used in place of other sources of starch, such as bread, pasta or rice. Because of this, they don't count towards your 5 A Day.

You might like to check out my other Vegetarian recipes. 

Roasted vegetables - ingredients

• olive oil

• rose harissa paste

• good quality balsamic vinegar

• 2 tablespoons water

• courgette (zucchini) 

• aubergine (eggplant) 

• red bell pepper 

• red onion

• chickpeas 

• baby cherry (grape) tomatoes

• feta cheese (you can replace with vegetarian feta)

• flat leaf parsley 

• salt and freshly ground black pepper

• To serve: fresh crusty bread for dipping and mopping

Why you will love this!

• It's easy to prepare and can be prepared in advance

• All cooked in one roasting pan

• Ready to eat in under an hour

• It's healthy and a great way to get your 5 A day in the way of veggies

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Mediterranean vegetable roast, roasted vegetables with feta, roasted vegetables,

dinner, main, vegetables

Mediterranean

Yield: 2

Author: Jan Bennett

Roasted Vegetables with Feta

A simple roasted traybake with harissa, chickpeas and feta; what's not to like?!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons rose harissa paste
• 1 tablespoon of good quality balsamic vinegar
• 2 tablespoons water
• 1 large courgette (zucchini) - sliced
• 1 aubergine (eggplant) - cut into wedges
• 1 red bell pepper - deseeded and cut into thick wedges
• 2 red onions - peeled and cut into thick wedges
• 400g tin chickpeas - well drained
• 8 baby cherry (grape) tomatoes - halved
• 150g feta - patted dry with kitchen paper towel
• a few sprigs of flat leaf parsley - leaves only and chopped
• salt and freshly ground black pepper
• To serve: fresh crusty bread for dipping and mopping

Instructions

Preheat the oven to 220°C/200°C fan oven

1. Put the courgette and aubergine into a colander. Sprinkle with a little salt (don't go mad with the salt) mix and leave for 20-30 minutes to draw out the water.
2. Once drained, pat dry and tip them into a large roasting tin and, using your hands add the oil and mix to coat. Shake out into an even layer and roast for 10 minutes.
3. Now add the bell pepper and onions. Mix the harissa and balsamic with the water and gently stir through. Return to the oven for 20 minutes.
4. Stir in the tomatoes and chickpeas. Season with salt and pepper and return to the oven for another 10 minutes.
5. By now, everything should be nicely cooked. Taste to check the seasoning before serving.
6. Serve with the crumbled feta and parsley sprinkled over. Oh, and fresh crusty bread for dipping and mopping.

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