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    Home » Recipes

    23rd April 2020 Dinner

    Home » Recipes

    Roast Vegetables with Feta and Pine Nuts

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    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.

    Roast veg with feta and pine nuts in bowl with flatbread to the side

    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.

    BTW I realise it has been a while. I have taken a step back from social media and the internet in general and spent time working on myself and understanding what I need. There have been things going on too and I wanted to move away from all the noise out there and take some time to just take stock. I am thinking about writing up some reflections but I feel like I am already kinda struggling to find the time to get everything done in my day. So lets see how that goes! 

    How to make Roast Veggies with Feta

    This is a pretty straight forward recipe. Place veggies on an oven tray and roast till charred. 

    Chopped peppers and aubergine on a tray Chopped aubergine and peppers on a tray with olive oil Spinach and mint on a chopping board Chopped veg with mint, parsley and feta Roast veg, feta, pine nuts and pitta bread in plate with yoghurt dip

    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

    Quinoa and Feta Bites

    Barley Salad with Feta, Pomegranate and Mixed Seeds

    Chopped Feta Salad

    Middle Eastern Shakshuka with Burrata or Feta

    Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta

    Roast veg with feta and pine nuts in bowl with flatbread to the side
    5 from 2 votes
    Print

    Roast Vegetables with Feta and Pine Nuts

    Roast chopped vegetables, with mint, parsley and pine nuts with pitta bread

    Course Lunch, Lunch/Dinner, Side Dish
    Cuisine African, Middle Eastern
    Keyword Mezze
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Calories 400 kcal
    Author Safira

    Ingredients

    • 3 tbsp 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 tsp Thyme Leaves
    • 250g Feta Crumbled
    • Salt and Pepper
    • Handful Mint and Parsley
    • 1 tsp Chilli Flakes
    • 2 tbsp Pine Nuts Lightly toasted in a pan

    Instructions

    1. Place chopped veg and thyme onto an oven tray and drizzle with 1/2 the olive oil.

    2. Roast in the oven at 200C, Gas Mark 6 for 30 - 40 minutes until cooked through and blistered.

    3. Add half the crumbled feta to the bottom of a baking dish. Top with roast vegetables.

    4. Season with salt and pepper, add chilli flakes, mint and parsley and top with remaining feta.

    5. Bake for 20 minutes. Drizzle with oil, top with pine nuts and serve with pitta bread/flat breads.

    Recipe Notes

    You can add seasonings to the vegetables before they go into the oven - Good options are Cayenne Pepper, Smoked Paprika, Cumin Powder, Coriander Powder.

    Any vegetables will work in this recipe. If using root vegetables, extend roasting time by 30 minutes.

    Nutrition Info is an estimate only.

    Nutrition Facts
    Roast Vegetables with Feta and Pine Nuts
    Amount Per Serving
    Calories 400
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    55 shares