Greek-style Vegetables with Feta
Introduction
Serves: 4
Ingredients
2 zucchini, (courgette) sliced diagonally into wedges
250g (8 oz) baby tomatoes, halved
200g (7 oz) creamy-style feta
1 Tbsp dried oregano
4 big juicy cloves garlic, peeled and crushed
100ml (about 6 Tbsp) extra virgin olive oil
Handful of mint, about 15 leaves or so, chopped finely
1½-2 tsp flaky sea salt, or to taste
Freshly ground black pepper to taste
250g (8 oz) bunch of asparagus
Handful of pomegranate seeds if you happen to have them handy!
Sourdough bread for serving
Method
1 Preheat oven to 180°C (350°F) – I use fan bake. Line a baking tray with baking (parchment) paper and arrange eggplant, zucchini and baby tomatoes in the baking tray.
2 Pat feta dry with paper towels and cut into triangular pieces. Put the oregano on a paper towel and roll each piece of feta in the herb so that all sides are covered. Place on the baking tray.
3 In a bowl mix the garlic, oil, mint, salt and pepper. Drizzle ¾ of the dressing over the vegetables and feta. Bake for 30 minutes.
4 Remove the tray from the oven and make room for the asparagus! Trim the asparagus and add to the tray. Drizzle over the remaining dressing and return vegetables to the oven to bake for a further 25 minutes.
5 Once all the veggies are tender and crispy, remove from oven and scatter with pomegranate seeds if you have them. You’ll find there’s lots of flavoursome juice all over the show, so this really is best served with a decent chunk of sourdough or ciabatta alongside.