Roast Vegetables with Feta
with baby potatoes and oregano
You'll need: Oven
Chop, onto the tray, done – the oven does the rest while you set the table. The feta turns warm and creamy on top and soaks up the honey as it goes.
Ingredients for 3 servings
- 500 gBaby potatoes
- 2Courgettes, ideally 1 green and 1 yellow
- 2Red bell peppers
- 2Onions
- 250 gButton mushrooms
- 3 clovesGarlic
- 5 tbspOlive oil
- 2 tspOregano, dried, dried
- 1 tspSalt
- 2 pinchesPepper
- 200 gFeta, in one piece
- 1 tbspHoney
Contains: Milk
Method
Step 1: Preheat the oven to 200 °C fan. Halve the baby potatoes, toss them on a baking tray with 2 tbsp oil and a little salt and pre-roast for 10 minutes.
Timer: 10 min
Step 2: Meanwhile, cut the courgettes into thick batons, the peppers into wide strips and the onions into wedges. Halve the mushrooms.
Step 3: Toss the vegetables with the remaining oil, crushed garlic, oregano, salt and pepper and add them to the potatoes on the tray.
Step 4: Roast for 20 minutes, turning once halfway through.
Timer: 20 min
Step 5: Break the feta into rough chunks, scatter it over the vegetables, drizzle with honey and roast for another 10 minutes until it takes on a little colour.
Timer: 10 min
Tips
- Don't crowd the vegetables, or they'll steam instead of roast. Better to use two trays.
- Yellow courgettes make it more colourful but taste exactly like green ones.
Swaps
- Vegan: leave out the feta and serve with hummus after roasting.
- In autumn: swap the baby potatoes for cubes of Hokkaido squash.
Storage
Leftovers keep for 3 days in the fridge – eaten cold with a squeeze of lemon, they make a great antipasti salad.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 47 g |
| Fat | 33 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Mack Male from Edmonton, AB, Canada · CC BY-SA 2.0
.jpg){kind=link}