Recipe: Oven Roasted Veggies with Feta

I love colorful food that’s easy and quick to make. Veggies are an integral part of every healthy diet and yet veggie dishes are often considered heavy maintenance due to prepwork or amount of waste. So, here’s one of my favorite recipes for lazy people that’s also super flexible (you can pick almost any vegetable you like) and takes no more than 10mins of prepwork! There are no exact measurements for this recipe since the amount of vegetables is determined by the size of your baking sheet and number of people to serve.

veggieround

Some of my favorite veggies and feta cheese.

~ Ingredients ~
(serves 2-3 people for a main dish or 4-5 people as side)

  • 2 Red tomatoes
  • 2 Zucchini
  • 2 Medium-sized leeks
  • 15 Spring / baby potatoes
  • Feta cheese
  • Olive oil extra vergine
  • Rosemary and herbal salt
  • (Optional: diced bacon)

Preheat the oven at 220°C and start chopping your different vegetables. Cut the baby potatoes into even halves, bigger ones may be quartered. Make sure you’re not cutting other vegetables that contain more water, such as zuchchini / tomatoes / leek too thin, or they will dry out before the potatoes are done.

veggiecuts

Spread all vegetable slices on your baking sheet (covered with baking paper) and coat with a generous amount of olive oil. Add rosemary and any flavor of herbal salt you prefer – I tend to either go with italian or provençale flavors. Use your bare hands to mix and “massage” the oil and herbs onto all your veggies.

veggiemix

Spread the vegetables evenly, making use of the entire size of your pan. Finally, sprinkle feta cheese to taste over everything and put in the pre-heated oven for approx. 25-30 minutes at 220°C. This dish is basically done whenever your potatoes are.

veggiesdone

It’s omnom time!

Serves as a main vegetarian dish or side to any protein. I tend to go for a plate of purely veggies, sometimes with added bacon, and a spoonful of yoghurt or cottage cheese on top. Bon apétit!

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Goat Cheese Salad

With hot and humid temperatures still in full swing, here’s one of my favorite summer salads. Granted, this is a “cooked” salad, and maybe the results are closer to “veggies on toast” than “salad,” but it works nonetheless. I adapted it from a recipe by the same name from one of my favorite cookbooks — Favorite Recipes: Vegetarian (Parragon, 1999). I added in a couple things and deleted others (olive paste — yuck). I also changed things up a little in order to utilize our toaster oven rather than the regular oven, which heats up the house in a flash. Instructions for both are below.

This recipe makes four portions, each with three pieces of goat cheese. A couple portions of this salad are filling enough for a light dinner, or single portions serve as a great accompaniments to just about any meal.

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Goat Cheese Salad

Ingredients:

1 loaf rustic bread — anything that’s crusty on the outside and chewy on the inside
A couple medium tomatoes, sliced thin
1 shallot, also sliced thin (length-wise, if you can manage it)
Several artichoke hearts, marinated or in water, sliced in half
About a dozen or so basil leaves — fresh, not dried
2 four-ounce logs of goat cheese, each cut into six slices
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried thyme
1/4 teaspoon dried sage
1-2 garlic cloves, slightly mashed
Salt and pepper to taste
Bunch of mixed greens

Directions:
  • Depending on your toaster overs settings, heat it to high or 400 degrees. (A high “toast” setting can also be used, but the bread might turn out a little lukewarm.) If using a regular over, preheat to 450 degrees.
  • Cut the bread into four flat slices of whatever shape you like, each about a half-inch thick. Place the pieces on a cooking pan.
  • In a screw-top container or salad bottle add olive oil, vinegar, thyme, and sage  Put on lid and shake vigorously to mix.
  • Rub the mashed garlic cloves on each piece of bread. Then brush each piece of bread with a little bit of the oil and vinegar dressing.
  • Layer on top of each piece of bread tomato slices, shallots, artichoke hearts, basil, and cheese.  Sprinkle on salt and pepper.
  • Bake bread in toaster oven for 8-10 minutes or in regular oven for 5-6 minutes, or until edges of bread and cheese start to brown.
  • Arrange greens on plates, drizzle over remaining dressing, and sprinkle with salt and pepper.  Place toasted bread on greens.

Enjoy while warm.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.