AuthorFPG
RatingDifficultyBeginner0

Serve this warm with houmous in pitta bread, or add black olives and feta cheese for a lovely salad. Any vegetables in your fridge that are getting a bit soft would work well in this recipe. Especially good are tomatoes, peppers, onions and mushrooms.

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Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

 450 g mixed vegetables, such as tomatoes, peppers and mushrooms
 1 lemon, quartered
 Garlic
 Ground black pepper
 A good drizzle of olive oil
 160 g feta cheese

1

Preheat the oven to 200° (400°F) mark 6.

2

Prepare the vegetables and cut into chunks. Put them into a roasting dish with the lemon and garlic. Season well and drizzle liberally with olive oil. Cook in the oven until the vegetables are tender, about 30-35 minutes.

3

Crumble the cheese and sprinkle amongst the vegetables. Serve warm with fresh bread.

Dish TypesMain IngredientsDiets

Ingredients

 450 g mixed vegetables, such as tomatoes, peppers and mushrooms
 1 lemon, quartered
 Garlic
 Ground black pepper
 A good drizzle of olive oil
 160 g feta cheese

Directions

1

Preheat the oven to 200° (400°F) mark 6.

2

Prepare the vegetables and cut into chunks. Put them into a roasting dish with the lemon and garlic. Season well and drizzle liberally with olive oil. Cook in the oven until the vegetables are tender, about 30-35 minutes.

3

Crumble the cheese and sprinkle amongst the vegetables. Serve warm with fresh bread.

Roast Vegetable Lunch
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