Roast Mediterranean Vegetables 

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Be on your way to getting your daily five veg with this tempting dish!

Ingredients:

300 g button mushrooms, trimmed

1 large red capsicum, chopped

1 large yellow capsicum, chopped

1 eggplant, cut into 2cm pieces

450 g butternut pumpkin, cut into 2cm pieces

3 large garlic cloves, thinly sliced

2 Tbsp olive oil

1 pinch of salt & pepper, to taste

1 Tbsp chopped flat leaf parsley

125 g marinated feta, drained, crumbled

Directions:

Preheat oven to 250ºC. Position shelf towards the top of the oven.

Combine all the vegetables and garlic in a large roasting pan. Drizzle with oil and season with salt and pepper. Toss to coat. Roast, turning the vegetables every 10 minutes, for 30 minutes or until golden.

Sprinkle with parsley and feta. Toss to combine. Serve warm or at room temperature with barbecue lamb, chicken or chops.

Variations:

As a side dish, this serves six people. Try it with barbecue lamb, chicken or chops.

Instead of standard marinated feta cheese, try Persian marinated feta. It's a milder, softer, creamier style of feta.

Please note: serving suggestions not included in the nutritional information.

Author:

Fresh Finesse

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