ROASTED VEGETABLES

Roasted vegetables image

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

Provided by Barney Desmazery

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 11

Ingredients

3 tbsp olive oil
1 aubergine, cut into chunks
2 mixed coloured peppers, such as orange and red, cut into chunks
1 red onion, cut into wedges
2 courgettes, cut into chunks
4 garlic cloves, smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta, crumbled

Steps:

Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium