Roasted vegetables with herbs and feta
Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.
Ingredients
- 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices
- 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
- 2 medium courgettes, halved and cut into 1cm/½in slices
- 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
- 4 tbsp olive oil
- salt and freshly ground black pepper
For the dressing
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 tsp caster sugar
- 1 heaped tsp grainy mustard
- 1 banana shallot, finely chopped
- 1 garlic clove, crushed
To serve
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.