Roast Vegetable Lunch

Name: Roast Vegetable Lunch
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

By: FPG

AuthorFPG

DifficultyBeginner

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.

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

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

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.

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

CategoryMain Courses

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

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

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

Roast Vegetable Lunch

Ingredients Directions

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