Roast Vegetables with Feta Cheese
More of a suggestion than a recipe, this can be adapted to suit whatever vegetables happen to be in your fridge
Ingredients
2 large Red or Yellow Peppers, trimmed and cut into large-ish square pieces
250g Cherry Tomatoes
2 Sweet Potatoes, trimmed, scrubbed and chopped into large dice
2 large Potatoes, scrubbed and chopped into large dice
1 large Red Onion, peeled and cut into chunks
2 large Carrots, trimmed, scrubbed and chopped into large chunks
1 200g pack Feta Cheese, drained, rinsed and patted dry
4 tbsp Olive Oil
2 tsp Smoked Paprika
Salt
Ground Black Pepper
Method
Preheat the oven to 220°C/Gas Mark 7. Place the prepared vegetables on a large roasting tray and drizzle over the oil. Add the paprika, a couple of pinches of salt and a generous grinding of black pepper, then use your hands to combine it all, ensuring that each piece of veg has a light coating of oil and that everything is well spread out across the tray. Roast in the hot oven for 30 minutes, turning the veg every so often to prevent it sticking or burning. Take the tray out of the oven and crumble the feta into large chunks over the veg, then put the tray back into the oven for a further 10 minutes. When the vegetables are cooked through and the cheese has started to colour, transfer the veg to a platter of salad leaves and serve.
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