Greek Roasted Vegetables with Feta

Name: Greek Roasted Vegetables with Feta
Total time: 45 min
Yield: 4
Ingredients: 1 head broccoli, cut into florets, about 4 cups (700 g); 2 red bell peppers, sliced; 2 cups (280 g) cherry tomatoes, halved; 2 cups (225 g) mushrooms, halved or quartered if large; 2 red onions, cut into wedges; 4 large garlic cloves, sliced; 1/2 lemon, peeled and sliced into 3/8-inch (1 cm) rounds; 3 Tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/2 cup (70 g) Kalamata olives, pitted; 3/4 cup (115 g) sheep milk brined feta, roughly crumbled; 2 Tbsp extra virgin olive oil; 2 Tbsp lemon juice, or to taste; salt and pepper, to taste; 1/2 tsp dried oregano; 3 Tbsp parsley, finely chopped

Vegetables

Vegetarian-Lacto-Ovo

Serves 4Ready in 45 min

Nutrition Info

Calories390 calories
Fat26 g
Carbohydrates32 g
Protein13 g
Fiber9 g

Values are estimated, not lab-verified.

This traditional roasted vegetable dish is a great example of how Greek cuisine takes simple ingredients and transforms them into a fantastic vegetarian dish. Two critical ingredients are extra virgin olive oil and feta made from sheep milk. Avoid feta cheese made from cow’s milk, it’s cheaper, less briny and has a milder taste, even if a low percentage of sheep’s milk might be added by some producers. In other words, it lacks the traditional Greek feta characteristics.

Ingredients

Roasted Vegetables
1 head broccoli, cut into florets (about 4 cups/700 g)
2 red bell peppers, sliced
2 cups (280 g) cherry tomatoes, halved
2 cups (225 g) mushrooms, halved or if larger quartered
2 red onions, cut into wedges
4 large garlic cloves, sliced
1/2 lemon, peeled and sliced into 3/8-inch (1 cm) rounds
3 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
Remaining Ingredients
1/2 cup (70 g) Kalamata olives, pitted
¾ cup (115 g) sheep milk brined feta, roughly crumbled
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice or to taste
salt and pepper to taste
1/2 tsp dried oregano
3 Tbsp parsley, finely chopped

Preparation

Preheat the oven to 400°F (200°C).

Combine the broccoli, red peppers, cherry tomatoes, mushrooms, red onions, garlic and lemon rounds in a bowl. Add the olive oil, salt, pepper and oregano and toss well, then spread the vegetables in a single layer on a large baking sheet, Roast until the vegetables are tender and lightly charred at the edges, about 20 to 25 minutes, stirring once halfway through. Start watching at the 20 minute mark. Vegetables should still be al dente. They will still continue cooking while they are cooling.

While the vegetables are roasting, prepare the remaining ingredients. Add the extra virgin olive oil, lemon juice, oregano and parsley in a bowl and mix gently to combine.

Remove baking sheet from the oven and let it cool to room temperature. Transfer the roasted vegetables to a serving bowl, pour the dressing and mix gently. Add olives and feta and toss it again. Taste for seasoning.

Serve at room temperature.