Mediterranean Roast Vegetables

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Mediterranean Roast Vegetables

 

 

2 red onions, cut into thick wedges

1 bulb garlic, cloves separated

4 large zucchini, cut into 5 cm (2 " ) pieces

1 red capsicum (bell pepper), halved, cut lengthways into thick strips

1 yellow capsicum (bell pepper), halved, cut lengthways into thick

strips

4 large baby eggplant, trimmed, cut into 5 cm (2 " ) pieces

1/3 cup olive oil

75 g (2 1/2 oz) tofu feta cheese, roughly crumbled

1/3 cup flat-leaf parsley leaves, roughly chopped

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place onions, garlic, zucchini, capsicums (bell peppers) and

eggplant in a large, heavy-based roasting pan. Drizzle with oil.

Season with sea salt and pepper. Toss gently to combine.

 

3. Roast vegetables, turning occasionally, for 35 to 40 minutes or

until tender.

 

4. Squeeze garlic from papery skins.

 

5. Place roasted vegetables and garlic in a serving bowl. Sprinkle

with tofu feta and parsley. Serve.

 

 

Serves 6.