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

Roast Vegetables with Feta and Pine Nuts

Safira
Roast chopped vegetables, with mint, parsley and pine nuts with pitta bread
5 from 3 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Lunch, Lunch/Dinner, Side Dish
Cuisine African, Middle Eastern
Calories 400 kcal

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
 

  • Place chopped veg and thyme onto an oven tray and drizzle with 1/2 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.

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

Calories: 400kcal
Keyword Mezze
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