Hello everybody, it’s Griffin, welcome to our recipe website. Today, we’re going to make a special dish, roasted vegetables with feta cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
After they roasted, I sprinkled them with feta cheese. These roasted vegetables turned out absolutely delicious and the perfect accompaniment to the Feta cheese (not pictured). Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined.
Roasted Vegetables with Feta Cheese is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Roasted Vegetables with Feta Cheese is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have roasted vegetables with feta cheese using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetables with Feta Cheese:
- Take 1 pound button mushrooms (white or crimini), quartered
- Get 1/2 pound asparagus, bottoms trimmed and cut into roughly 1.5" segments
- Make ready 1/2 pint grape or cherry tomatoes
- Prepare 1/2 a large sweet onion, peeled and cut into 1/4" strips vertically
- Get 1 Tablespoon olive oil
- Get 1-2 Tablespoons fresh lemon juice
- Take 1/4-1/2 teaspoon garlic powder
- Make ready 1/4-1/2 teaspoon salt
- Prepare 1/4 cup crumbled Feta cheese
- Get optional: chopped fresh herbs (basil, parsley, mint, and cilantro all work well)
Combine oil, oregano, salt and pepper, and brush vegetables with this mixture. Roasted vegetables are full of colour and flavour and adding honey and feta turns these roasted vegetables into a deliciously indulgent vegetarian main course. Cut the feta cheese into cubes and add to the vegetables. An array of Mediterranean flavors and feta cheese are baked into this hearty quinoa casserole.
Instructions to make Roasted Vegetables with Feta Cheese:
- PAN ROASTING METHOD: Add olive oil to a large pan (at least 12") and preheat to medium high.
- 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.
- Pour vegetables a large bowl, season with salt, lemon juice, and garlic powder, and toss gently to mix.
- Sprinkle with Feta and fresh herbs if you choose and enjoy!
- 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.
It's an easy to make vegetarian dinner and works as a Roasted peppers and red onion, white beans, olives, lemon, basil… and melty feta cheese! Casserole style, with the texture and bulk of quinoa to fill you. Cut the vegetables and the feta cheese into roughly the same size pieces. Either skewer the vegetables and feta cheese with a metal skewer or place them onto a baking tray greased with coconut oil. Season with salt, pepper, rosemary and your favourite spices.
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