Oven Roasted Vegetables with Feta.
Here is a very simple recipe for Oven Roasted Vegetables with Feta. Perfect when you have a few vegetables left and don’t know what to do with them. These Oven Roasted Vegetables can be eaten as a side dish or even as a main course on toast, for example.
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Ingredients
- 500 g potatoes
- 2 zucchini
- 1 eggplant
- 4 tomatoes
- 200 g of feta
- 2 cloves garlic
- 2 tablespoons of herbs de Provence
- 2 tablespoons of olive oil
- Salt & pepper
Instructions
- Preheat the oven to 180 °C (fan oven). Wash the vegetables and then cut them into cubes or slices (see my tips above). Depending on the variety of potatoes you use, you can leave the skin on. Chop the garlic cloves.
- Place the vegetables in a bowl and add the olive oil, garlic and herbs de Provence. Add a little pepper. Do not salt the vegetables now, otherwise they will leak water.
- Place the vegetables on a baking sheet lined with parchment paper. Crumble the feta cheese with your hands and sprinkle the vegetables with feta.
- Bake for 30 minutes. Check that the vegetables are cooked before taking them out. Add a few more minutes of cooking time if necessary. If the vegetables turn black during cooking, cover them with aluminum foil.
- Add salt before serving if necessary.
Notes
These vegetables can be eaten as a side dish or even as a main course on toast, for example.
Nutrition
Sodium: 583mgCalcium: 340mgVitamin C: 63mgVitamin A: 1537IUSugar: 13gFiber: 9gPotassium: 1389mgCholesterol: 45mgCalories: 365kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 19gProtein: 13gCarbohydrates: 40gIron: 5mg
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