This is a simple recipe for roast vegetables with feta and pine nuts that works well as a mezze/side dish. Sometimes we have it with grilled flat breads for dinner with Hummus and various other dips. It is great for entertaining too and the kind of thing I like to put out for friends sometimes as a starter.
I love cheese, and feta is one of my favourites. I like to use it in a variety of recipes and a variety of ways. This has to be a favourite because it is so simple but it delivers big on flavour. I also love that it looks so vibrant and pretty too.
You can also use a variety of herbs and veg in this recipe. I like to use mint, thyme and parsley. For veg I love mixed peppers and aubergines.
How to make Roast Veggies with Feta
This is a pretty straight forward recipe. Place veggies on an oven tray and roast till charred.
Layer with feta in a dish, with plenty of herbs, zataar and oils. Top with toasted pine nuts. So simple yet so delicious!
More Feta Recipes
Barley Salad with Feta, Pomegranate and Mixed Seeds
Middle Eastern Shakshuka with Burrata or Feta
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
Roast Vegetables with Feta and Pine Nuts
Ingredients
- 3 tablespoon Olive Oil
- 1 large Aubergine Cut into 1 inch cubes
- 2 Peppers I used red and yellow. (Cut into cubes)
- 1 Red Onion Chopped into slices
- 1 teaspoon Thyme Leaves
- 250g Feta Crumbled
- Salt and Pepper
- Handful Mint and Parsley
- 1 teaspoon Chilli Flakes
- 2 tablespoon Pine Nuts Lightly toasted in a pan
Instructions
- Place chopped veg and thyme onto an oven tray and drizzle with ½ the olive oil.
- Roast in the oven at 200C, Gas Mark 6 for 30 - 40 minutes until cooked through and blistered.
- Add half the crumbled feta to the bottom of a baking dish. Top with roast vegetables.
- Season with salt and pepper, add chilli flakes, mint and parsley and top with remaining feta.
- Bake for 20 minutes. Drizzle with oil, top with pine nuts and serve with pitta bread/flat breads.
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