Roast Mediterranean vegetables
Servings: 2
Ingredients
- 150 g button mushrooms trimmed
- ½ red capsicum chopped
- ½ yellow capsicum chopped
- ½ eggplant cut into 2cm pieces
- 200 g butternut pumpkin cut into 2cm pieces
- 1 large garlic clove thinly sliced
- 1 tablespoon olive oil
- ½ tablespoon chopped flat leaf parsley
- 60 g Persian marinated feta drained, crumbled
Instructions
- Preheat oven 250ºC. Position shelf toward 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.
Notes
Tip: Persian marinated feta is milder, softer and creamier than other styles of feta.