A tasty greek inspired side to a not so traditional Sunday roast or a delicious light lunch, this recipe for roasted winter veggies and feta is so easy it doesn’t really need a recipe!
We roasted red and yellow peppers with a red onion for around 30 minutes, just drizzle a little olive oil and season with salt and pepper. After 30 minutes we added some chopped up cavalo nero and popped back in the oven for 5-6 minutes.
Next we removed from the oven, added to a pre-warmed serving dish and crumbled some feta cheese on top with a sprinkling of fresh herbs (we had parsley to hand). You could also use goat’s cheese.
This is the kind of recipe you can adapt and just roast whatever veggies you have in the fridge that needs using up. It’s amazing how even tired old carrots can be resurrected in the oven! We drizzled a little extra virgin olive oil over the top and seasoned with a little salt and pepper. You could also use a little balsamic vinegar for an extra tang if you wish.