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Roasted vegetables served in a dish

Roasted vegetables

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A star rating of 4.8 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

  • Gluten-free
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal198
fat12g
saturates3g
carbs12g
sugars11g
fibre7g
protein6g
salt0.33g
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Ingredients

  • 3 tbsp olive oil
  • 1 aubergine, cut into chunks
  • 2 mixed coloured peppers, such as orange and red, cut into chunks
  • 1 red onion, cut into wedges
  • 2 courgettes, cut into chunks
  • 4 garlic cloves, smashed
  • 3 sprigs of thyme
  • 200g cherry tomatoes
  • handful of basil leaves
  • zest of 1 lemon
  • 50g feta, crumbled

Method

  • STEP 1

    Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.

  • STEP 2

    Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.20 ratings
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