Roasted vegetables with honey and feta cheese
Average rating:
Adding honey and feta turns these roasted vegetables into a deliciously indulgent vegetarian main course. Tuck in!
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Prep time: 15 mins
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Cooking time: 45 mins
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Serves: 4 to 6
Ingredients
You can chop and change the vegetables in this recipe, according to the season. Aubergine, fennel and mushrooms all work well, too.
- 2 red peppers, thickly sliced
- 2 carrots, chopped
- 500g (1lb 2oz) baby courgettes, halved diagonally
- 2 red onions, each cut into 4 chunks
- ½ butternut or winter squash, peeled and cut into chunks
- 6tbsp olive oil, for roasting
- 4 sprigs thyme
- 200g (7oz) feta cheese
- 3 to 4tbsp manuka honey
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place all the vegetables in a large roasting tin with the olive oil. Season, add the thyme, then roast for about 40 mins.
- Cut the feta cheese into cubes and add to the vegetables. Gently stir through with the honey. Return to the oven for another 5 mins before serving. You can serve this either straight from the oven or at room temperature.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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