Greek Roast Vegetables
by Louise
(Perth, Western Australia)
Photo courtesy of tvancort/Flickr
This recipe is a family favorite. I serve it either hot with fresh crusty bread or serve cold as a salad.
Ingredients:
- 1 kg (2 lbs) zucchinis, cut into chunks
- 1 eggplant, cut into chunks
- 2 red onions, cut into wedges
- 2 red capsicum (bell peppers), cored, deseeded and cut into chunks
- 1 T. olive oil
- 2 sprigs thyme
- 500 g (~1 lb.) tomatoes, cut into chunks
- 200 g (1.3 cups) feta cheese, cubed
- 60g (2-3 oz) black pitted olives
- 1 T. balsamic vinegar
Preheat oven to 200c/400f. Spread the zucchinis, onions, capsicum, and eggplant in a roasting dish, drizzle over oil and lay the thyme on top.
Bake 25-30 mins (until tender and slightly charred), add remaining ingredients and bake for further 10 mins.
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