Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Warm roasted veg over leaves with feta.
Equipment: Roasting tray
Measures and names
Ingredients
- 1 courgette (zucchini), 1 pepper
- 1 red onion, chopped
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 150 g feta, crumbled
- Salad leaves and rocket (arugula)
- 2 tbsp mixed seeds
- Balsamic vinegar and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the courgette, pepper, onion and tomatoes with the oil and seasoning in a roasting tray.
- Roast for 25 minutes, until softened and caramelised at the edges.
- Lay the leaves and rocket over a platter.
- Spoon the warm vegetables over — they should just wilt the leaves.
- Crumble over the feta, scatter with seeds, add a little balsamic and finish with black pepper. Taste before adding salt — feta already seasons the dish.
Swaps and tips
The warm vegetables slightly wilt the leaves — lovely. Add cooked chicken or chickpeas (sparingly) to bulk it up.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 17 g | 16 g | 5 g | 38 g | 476 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
