Sides

Warm Baked Vegetables with Feta

A spectacular combination of vegetables makes this a healthy, delicious and satisfying dish.

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 6-7 minutes.

Ingredients

• 250g packet baby red capsicums, deseeded and quartered
• 4 Lebanese eggplants, cut in half lengthways
• 1 red onion, cut into thick wedges
• 2 white zucchinis, cut into quarters, lengthways
• 2 baby fennel, thinly sliced
• 4 gold squash, cut into quarters
• 2 cloves garlic, sliced
• 125g baby corn, sliced in half
• 1/2 cup shredded fresh basil leaves
• 1/2 cup (125ml) white wine vinegar and basil dressing
• 1/4 cup olive oil
• Sea salt and freshly ground black pepper, to taste
• 100g feta cheese, crumbled

Cooking Instructions

• Preheat oven to 180°C.
• Place baby red capsicums, Lebanese eggplants, onion, zucchinis, baby fennel, gold squash, and garlic into a large roasting pan.
• Drizzle over the olive oil, season with some sea salt and freshly ground black pepper, toss vegetables gently to coat.
• Bake for 20-25 minutes, or until vegetables are tender, and lightly golden brown in colour.
• Add the baby corn and cook for a further 5 minutes.
• To serve, place onto serving plate and drizzle with the white wine vinegar and basil dressing.
• Garnish with the shredded basil leaves and crumble over the feta cheese.