Greek-inspired vegetable tray bake with garlic dressing

Serves 4

Prep time: 10 mins Cook time: 20–25 mins

8 cloves garlic, skin on

1 red onion, cut into thin wedges 200g small parsnips, quartered 4 zucchini, halved lengthways

1 red capsicum, cut into chunks 140ml extra virgin olive oil

1 tbsp rigani or dried oregano

200g left-over bread, cut into

1cm dice

1 lemon, zest and juice

400g can butter beans, rinsed

and drained

200g grape tomatoes

¼ cup Kalamata olives, pitted

200g feta, cut into bite-sized chunks

1. Place garlic in the corner of a large baking-paper lined baking tray in the oven as you pre-heat oven to 200ºC fan-forced.

2. When oven is at temperature, add onion, parsnips, zucchini, and capsicum to the tray. Drizzle with two tablespoons (40ml) oil. Season well with oregano, salt and pepper. Toss to combine. Roast for 10–15 minutes until vegetables are beginning to soften.

3. Toss the bread in one tablespoon oil. If the garlic is soft, remove to cool a little, otherwise leave in. Add the lemon zest, butter beans, tomatoes and olives to the tray, then scatter the feta and bread over the top. Roast for another 10 minutes or until the vegetables are soft and the bread is golden.

4. For the dressing: squeeze garlic from skins and place in a small jug.

Using a fork, whisk in lemon juice and remaining 1/3 cup (80ml) oil. Season with salt and pepper. Pour over vegetable bake.

5. Serve hot, warm or cold as a salad. Can also be easily re-heated.

Lyndey’s note: When in season, halved baby eggplants would be more authentically Greek than parsnips. You could also replace the feta with haloumi.

Why this dish?

The subtle stonefruit freshness and inherent acidity of Pinot Grigio will work well with the lightly baked vegetables in this dish. Its garlic, feta and lemon flavours also complement the wine’s varietal charms.