Title : Roasted vegetables with herbs and feta : A classic Mary Berry recipe
link : Roasted vegetables with herbs and feta : A classic Mary Berry recipe
Roasted vegetables with herbs and feta : A classic Mary Berry recipe
I do enjoy eating roasted vegetables and if you should ever find yourself making too many find they taste great the day after too! You can also use them in frittatas - quite yummy! This recipe idea comes from the wonderful Mary Berry and she adds feta, mint and basil when serving them ... delicious 😋
Ingredients
Serves Six
For the dressing
To serve
2 small or 1 large aubergine/eggplant, halved and cut into 15mm/⅝in slices
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes/zucchini, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes/zucchini, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
100g/3½oz feta, crumbled (optional)
2 tbsp chopped mint
2 tbsp chopped basil
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
2 tbsp chopped mint
2 tbsp chopped basil
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
From an idea seen here
Finally a reminder!
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
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