Mary berry Roast Vegetables Feta
Mary berry Roast Vegetables Feta is a vibrant and flavorful dish that combines a variety of roasted vegetables, such as bell peppers, zucchini, and red onions, with the tangy, creamy taste of feta cheese. The roasting process brings out the natural sweetness and depth of flavor in the vegetables, while the crumbled feta adds a salty, rich contrast. This dish is both visually appealing and delicious, making it an excellent option for a light meal, side dish, or a vegetarian main. It’s a simple yet elegant recipe that showcases fresh, wholesome ingredients in a classic Mary Berry style.
Why people also love Mary berry Roast Vegetables Feta
People love Mary Berry’s Roast Vegetables with Feta because it offers a perfect balance of flavors and textures in a simple, yet elegant dish. The roasted vegetables become sweet and caramelized, bringing out their natural flavors, while the feta adds a creamy, tangy richness that complements the veggies beautifully. This dish is versatile, making it suitable as a side or a light main course, and it’s also a great way to enjoy a variety of colorful, nutritious vegetables. Mary Berry’s straightforward approach to cooking ensures that this recipe is easy to prepare, yet the results are delicious and satisfying, appealing to both vegetarians and meat-eaters alike.
Ingredients:
- 2 red onions, cut into wedges
- 2 zucchinis, sliced thickly
- 1 eggplant, diced
- 3 bell peppers (red and yellow), seeded and sliced into strips
- Olive oil
- Salt and freshly ground black pepper
- Handful of fresh basil leaves
- Juice of half a lemon
- Crumbled feta cheese
Instructions:
- Preheat your oven to 400°F/200°C.
- Place all the vegetables in a large roasting tin or baking dish.
- Drizzle olive oil over the vegetables then season with salt and freshly ground black pepper.
- Toss everything together until well coated with oil.
- Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and lightly browned.
- Remove from oven and sprinkle with fresh basil leaves.
- Drizzle lemon juice over the top of the roasted vegetables then crumble feta cheese on top.
- Serve hot as a side dish or main course.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Difficulty: Easy
- Yield: Serves 4 as a side dish or light main course.
Serving Suggestions:
This dish can also be served hot, warm or at room temperature. It makes a great side dish for grilled meats and fish, or can be enjoyed on its own as a light vegetarian meal. You could also serve it alongside crusty bread to soak up all the delicious juices!
Expert Tips & Tricks:
- Cut your vegetables into similar-sized pieces so they cook evenly.
- Use fresh herbs like basil, thyme or rosemary to add extra flavor to this dish.
- If you’re not a fan of feta cheese, you can substitute it with crumbled goat cheese or grated Parmesan.
- For a more intense flavor, try roasting the vegetables with garlic cloves and cherry tomatoes.
Nutrition Information:
This recipe is low in calories and high in fiber and nutrients. One serving of this dish contains approximately 150-200 calories depending on how much feta cheese you use.
Presentation:
To make this dish look even more appetizing, arrange the roasted vegetables on a large platter then sprinkle over some fresh herbs and crumbled feta cheese. You could also drizzle over some balsamic glaze or honey for added sweetness!
Variations and substitutions you can make for Mary berry Roast Vegetables Feta recipe:
- Vegetables: You can use any vegetables of your choice such as sweet potatoes, carrots, broccoli or cauliflower.
- Cheese: If you don’t like feta cheese, try using crumbled goat cheese or grated Parmesan instead.
- Herbs: Instead of basil leaves, try using fresh thyme or rosemary to add extra flavor to this dish.
- Spices: Add a pinch of smoked paprika or cumin powder for an extra kick of flavor!
- Dressing: Drizzle over some balsamic glaze or honey for added sweetness and depth of flavor.
- Nuts and Seeds: Sprinkle over some toasted pine nuts, almonds or sesame seeds on top before serving for added crunchiness!
- Protein: You can add some protein to this dish by adding cooked chickpeas or sliced grilled chicken on top of the roasted vegetables.
- Vegan Option: If you want to make this recipe vegan, omit the feta cheese and use a vegan alternative such as nutritional yeast flakes or tofu feta.
- Roasting Method: Instead of roasting the vegetables in an oven, try grilling them on a barbecue for a smoky flavor!
- Sauce: Serve with your favorite dipping sauce like hummus, tzatziki or pesto for added flavor and creaminess!
Recommendations and notices:
- Use fresh vegetables for best results.
- Make sure to cut your vegetables into similar-sized pieces so they cook evenly.
- Don’t overcrowd the roasting tin or baking dish, as this can prevent the vegetables from cooking properly.
- Season well with salt and freshly ground black pepper before roasting to enhance the flavor of the vegetables.
- Be careful not to overcook the vegetables, as they will become mushy and lose their texture.
- If you’re using a different type of cheese than feta, adjust the seasoning accordingly as some cheeses may be saltier than others.
- For a more intense flavor, try adding garlic cloves or cherry tomatoes when roasting your veggies
- You can prepare this dish in advance by prepping the vegetables ahead of time and storing them in the fridge until ready to roast. Just make sure to drizzle with olive oil and season before roasting.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish is versatile, so feel free to experiment with different vegetables, herbs, spices or cheeses according to your taste preferences!
- Be mindful of any dietary restrictions or allergies when making substitutions or variations.
- Always follow food safety guidelines when handling raw vegetables and wash them thoroughly before cooking.
FAQ for Mary berry Roast Vegetables Feta
Yes, you can prepare the vegetables ahead of time and store them in the fridge until ready to roast.
Make sure not to overcrowd your roasting tin or baking dish, as this can prevent proper cooking. Also, be careful not to overcook the vegetables.
You can use crumbled goat cheese or grated Parmesan instead.
This recipe is vegetarian but you can easily make it vegan by omitting the feta cheese and using a vegan alternative such as nutritional yeast flakes or tofu feta.
Yes, you can add cooked chickpeas or sliced grilled chicken on top of the roasted vegetables for added protein.
Conclusion
This recipe is a simple yet delicious way to enjoy seasonal vegetables in a healthy way! The combination of roasted red onions, zucchinis, eggplant and bell peppers makes for a colorful and flavorful dish that’s perfect for any occasion. Adding some tangy feta cheese on top adds an extra layer of flavor to this already tasty meal!
