Mediterranean Roast Vegetables
Use a ready cut pack of veg to make this simpler
Makes enough for: 4 people
Ingredients
1 x 800g Mediterranean Roast Vegetables pack consisting of:
- 390 g butternut
- 230 g baby marrows
- 125 g red onion petals
- 55 g red peppers
for roasting:
- 60 mls olive oil
- 10 mls dried mixed herbs
- 2.5 mls herb salt
- 1 stalk fresh rosemary
for the sauce:
- 50 g feta, crumbled
- 35 mls olive oil
- 30 mls lemon juice
- 2.5 mls chilli oil
- 1 g fresh dill
- salt and freshly ground black pepper to season
for the topping:
- 35 g pumpkin seeds, lightly toasted
Method
- Preheat the oven to 220° Celsius
- Place the butternut, baby marrow, onions and peppers into a roasting tin
- Pour the olive oil over the vegetables, add the dried herbs and salt, and rub to coat the vegetables
- Spread the vegetables evenly in the tin, add the rosemary stalk and place into the oven to roast for 20 minutes
- Remove the tin from the oven, remove the rosemary and toss the vegetables, before placing the tin back into the oven for a further 20 minutes
for the sauce:
- Place the feta into a bowl, add the olive oil, lemon juice, chilli oil and dill
- Season generously and mix to combine
to serve:
- Remove the tin from the oven, place the vegetables onto a serving platter and pour the sauce over the top
- Sprinkle the pumpkin seeds on top and serve