Wednesday, 1 May 2013

Roasted vegetables

Quick and tasty, oven roasted vegetables have become a family favourite. The recipe that I usually use as my starting point came from the Heart and Stroke health check program. I have made a couple of changes, and, depending on what is in the fridge, it is rarely the same from one serving to the next.

Ready for the oven

Roasted Vegetables and Feta

2 c mushrooms, halved
1 each, red and yellow peppers, coarsely chopped
1 zucchini, cut into chunks
1 small red onion, cut into wedges
4 cloves garlic, sliced
1 tin baby corn, drained

(also broccoli, squash, etc. as desired)

1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp brown sugar
1 tsp each dried basil and oregano
1/2 cup or more feta cheese

Preheat oven to 375 degrees F.
Combine vegetables in a 9"x13" baking dish.
Combine all but the feta and drizzle over vegetables, stirring to coat.
Bake 20-30 minutes.
Sprinkle with feta cheese.

I remembered that I didn't have an after photo until we were almost done eating, so there is not much left!

Connie :)


  1. WOW!!! Connie, that looks delicious!!!! What a colorful dish, along with looking great, it sounds wonderfully healthy. One question, "Do You cover it when You bake it?" It surprises Me that there were left-overs, it looks as attactive after it is baked, as before. Happy May, it is only -8 here this morning, and I see on the T.V. it is the same in Airdrie; but hopefully no wind and NO shovelling today. ;-)

    1. The dish is roasted uncovered. I give it a bit of a stir half way through the cooking time.