Roasted Vegetables with Herbs and Feta : A Mary Berry Classic

Who doesn't like Mary Berry recipes - and this one is one of her classics. Roasted vegetables have also become a classic over the last few decades, perhaps because Mediterranean vegetables are easy to buy or grow yourself, and of course as well as being nutritious they look so colourful on the plate too!

Ingredients

Serves Six

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

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

To serve
100g/3½oz feta, crumbled (optional)
2 tbsp. chopped mint
2 tbsp. chopped basil

Method
1. Preheat the oven to 220C/200 Fan/Gas 7.

2. Line two large baking trays with baking paper.

3. 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.

4. 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.

5. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.

6. 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 original idea here

You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan