Recipe: Tasty Roasted Vegetables with Feta Cheese

Delicious, fresh and tasty.

Roasted Vegetables with Feta Cheese. Stir remaining ingredients except for feta in a small bowl. Roasted Vegetables with Feta Cheese - Pantry staple veggies of zucchini, onion, potatoes, and cherry tomatoes in a simple vinaigrette and roasted until golden then tossed with crumbles of feta cheese. The days are dreary, short, gray, and wet.

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Roasted Vegetables with Feta Cheese This dish of slowly roasted fall vegetables with cheese is our last entry in a week of recipes that take advantage of the delicious local feta cheese we have in our fridge. We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. You can prepare Roasted Vegetables with Feta Cheese using 10 ingredients as well as 5 steps. Here is just how you prepare.

Active ingredients of Roasted Vegetables with Feta Cheese

  1. Directions. 1 pound of button mushrooms (white or crimini), quartered.
  2. Instructions. 1/2 pound of asparagus, bottoms trimmed and cut into roughly 1.5" segments.
  3. Detaile. 1/2 pint of grape or cherry tomatoes.
  4. Detaile. 1/2 of a large sweet onion, peeled and cut into 1/4" strips vertically.
  5. Detaile. 1 Tablespoon of olive oil.
  6. Detaile. 1-2 Tablespoons of fresh lemon juice.
  7. Detaile. 1/4-1/2 teaspoon of garlic powder.
  8. Directions. 1/4-1/2 teaspoon of salt.
  9. Detaile. 1/4 cup of crumbled Feta cheese.
  10. Directions. of optional: chopped fresh herbs (basil, parsley, mint, and cilantro all work well).

But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon. Gorgeous oven roasted vegetables made even tastier with the tang of balsamic vinegar, the sweetness of brown sugar, finished with the bite of feta cheese…. Put the roasted vegetables on a serving platter or in a bowl, pour over the dressing and check the seasoning. Scatter with the chopped herbs and the feta (if using).

To Make Roasted Vegetables with Feta Cheese

  1. PAN ROASTING METHOD: Add olive oil to a large pan (at least 12") and preheat to medium high..
  2. Lay the vegetables in a single layer in the pan, covering the entire cooking surface. Let the vegetables roast for about 5 minutes on one side before stirring them to redistribute and then roast another 5 minutes or so on the other side..
  3. Pour vegetables a large bowl, season with salt, lemon juice, and garlic powder, and toss gently to mix..
  4. Sprinkle with Feta and fresh herbs if you choose and enjoy!.
  5. OVEN ROASTING METHOD: Preheat oven to 425F, toss veg with olive oil, and spread in single layer on a sheet pan. Roast for 12 to 15 minutes, then go to Step 3..

The dressing can be made up to a day ahead. Place the potatoes, carrots and onion in a large resealable plastic bag. Remove from the oven and serve in the pan, topped with crumbled feta and the finely shredded parsley. Adam's tip You don't need to salt eggplant before cooking. The eggplant varieties we eat today are much less bitter so salting, which draws out those bitter compounds, is.

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