Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously
Ingredients
- 3 tbsp olive oil
- 1 aubergine, cut into chunks
- 2 mixed coloured peppers, such as orange and red, cut into chunks
- 1 red onion, cut into wedges
- 2 courgettes, cut into chunks
- 4 garlic cloves, smashed
- 3 sprigs of thyme
- 200g cherry tomatoes
- handful of basil leaves
- zest of 1 lemon
- 50g feta, crumbled
Method
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Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
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Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.