Roast veg­eta­bles with feta and or­ange

Food and Travel (UK) - - Contents -

SERVES 4 3 small red onions, peeled and quar­tered

2 red pep­pers, cut into strips 1 green pep­per, cut into strips 2 cour­gettes, cut into chunks on the di­ag­o­nal

200g but­ter­nut squash, cut into thin wedges

1 gar­lic bulb, cloves sep­a­rated, un­peeled hand­ful fresh oregano leaves, plus ex­tra to serve

2 whole or­anges juice 2 medium or­anges

2tbsp olive oil

75g black olives

400g feta, bro­ken into chunks

To serve

fresh pars­ley leaves

Pre­heat the oven to 200C/400F/ Gas 6. Put all the veg­eta­bles into a large roast­ing tin then drop in the gar­lic cloves and oregano.

Cut the ends off the 2 whole or­anges then cut into thick slices. Cut each slice into quar­ters. Add to the roast­ing tin, then pour over the or­ange juice. Sea­son with sea salt and black pep­per and driz­zle with the olive oil.

Put in the oven to roast for 45 min­utes then turn ev­ery­thing over. Sprin­kle over the olives and dot the feta around. Roast for a fur­ther 15 min­utes. The feta should be soft and creamy and ev­ery­thing else should be on the verge of char­ring but nicely soft on the bot­tom.

Serve im­me­di­ately, sprin­kled with oregano and pars­ley, di­rect from the tin, or you can place ev­ery­thing on a serv­ing plat­ter and squish the gar­lic cloves into the tin juices to pour over.

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