For a summery side dish that’s packed with colour and flavour, give this wonderful vegetarian recipe a go.
This feta cheese and courgette recipe is packed with a whole load of yummy vegetables, so you know you’re on your way to getting your five-a-day. Roasting them in the oven with olive oil and a little thyme gives them a wonderful base and extra flavour is added afterwards when they’re drizzled with honey and scattered with creamy feta cheese.
With red peppers, courgettes, carrots and butternut squash, there’s a rainbow of vegetables in this dish that are packed with vitamins and minerals to keep you healthy.
What’s more, this dish makes enough food for up to six people, so it’s a great one to try if you’re feeding a crowd and it would make a great side dish for a barbecue or oven roasted meat.
- 2 red peppers, thickly sliced
- 2 carrots, chopped
- 500g (1lb 2oz) baby courgettes, halved diagonally
- 2 red onions, each cut into 4 chunks
- ½ butternut or winter squash, peeled and cut into chunks
- 6tbsp olive oil, for roasting
- 4 sprigs thyme
- 200g (7oz) feta cheese
- 3 to 4tbsp manuka honey
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place all the vegetables in a large roasting tin with the olive oil. Season, add the thyme, then roast for about 40 minutes.
Cut the feta cheese into cubes and add to the vegetables. Gently stir through with the honey. Return to the oven for another 5 minutes before serving. You can serve this either straight from the oven or at room temperature.