Ingredients
Serves Six
For the dressing
To serve
2 small or 1 large aubergine/eggplant, halved and cut into 15mm/⅝in slices
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes/zucchini, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes/zucchini, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
100g/3½oz feta, crumbled (optional)
2 tbsp chopped mint
2 tbsp chopped basil
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
2 tbsp chopped mint
2 tbsp chopped basil
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
From an idea seen here
Finally a reminder!
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
35 comments:
...roasted vegetables are something that we need to try!
This looks like a really tasty fall dish.
I like roasted vegetables too - and Mary Berry!
This looks so good!
The feta is a nice touch -Christine cmlk79.blogspot.com
That salad looks so yummy
The vegetables sound delicious, especially with the additional dressing and herbs !
Thank you for sharing the recipe.
Jo
That would be good - and thanks for the flowers too.
Oh I do love roasted vegetables with cheese. Sometimes I use halloumi, too. The dressing here sounds delicious.
That looks so inviting!
Beautiful flowers!
The dish looks very appealing and easy to make.
Thank you.
I'll be making this for supper but instead of the oven I'll use the air fryer.
This sounds delicious. I love feta, so I'll have to give it a try. Xx
Oh! Jan! Sounds delicious, looks delicious and is a plate of food that is right up my street. Thank you for sharing it.
Is it snowing with you? I haven't looked here yet. Have a lovely day, whatever the weather. Debbie
I think that's another delicious meal that can be served in a bowl. I like feta cheese with veggies.
I do like feta. What a good idea to crumble it over roasted vegetables.
Sounds good, Jan. I too like roast vegetables.
We were wondering what to have for dinner tonight and I think that you have just made the choice for us!
Hi, it's looking delicious. I like vegatables. Greets
Feta improves many dishes and salads.
God bless.
I never thought of putting balsamic vinaigrette on roasted veg, but it's a great idea!
This looks delicious and I bet you could change out the veggies, too.
Hello,
This is a recipe I would love to make, sounds yummy.
Take care, have a great day!
i really love vegetables cooked in this way, the way the flavors marry and everything carmilizes. i don't usually like cooked vegetables but these i love. the flowers are so pretty!!
I love roasted veggies.
Thanks for the comments information, but where's my spam folder? The older I get, the worse I become in my tech knowledge. Not sure if it's my brain or just laziness, not wanting to investigate and learn more.
That sounds interesting.
Gracias por la receta. Es una buena forma de comer verduras. Te mando un beso.
REPLY TO Inger ...
who as part of her comment asked the question "but where's my spam folder?"
I do not know if it will be the same for you but when a comment goes into spam folder only two icons (and not three) appear on the right of the comment ... you then need to click on the tick to allow the comment to go through to your blog in the usual way.
Hope this helps.
All the best Jan
We often have roasted vegetables but I've never added fete cheese. I will next time.
Putting this one on the menu, Jan! Looks so good, thanks for sharing!!
I do like roasted vegies...that is how daughter fixes a lot of hers....
wonderful dish ,sounds so healthy and delicious
thanks Jan my friend
That looks like a perfect Autumn dish
Good and healthy :-D
También me encantan las verduras y esta es una buena manera. Besos.
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