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Roasted summer vegetables | Daily Dine

Roasted summer vegetables

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously

side-dish

0

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Nutritional Information

Calories:198 kcal

Carbohydrate:12 g

Fat:12 g

Dietary Fiber:7 g

Protein:6 g

Saturated Fat:3 g

Sodium:0.33 mg

Sugar:11 g

Ingredients

3 tbsp olive oil

1 aubergine cut into chunks

2 mixed coloured peppers such as orange and red, cut into chunks

1 red onion cut into wedges

2 courgettes cut into chunks

4 garlic cloves smashed

3 sprigs of thyme

200g cherry tomatoes

handful of basil leaves

zest of 1 lemon

50g feta crumbled

Instructions

Step 1
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
Step 2
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.