Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Lunch | Dinner
I love to throw this together for a quick lunch. It has all the colours of a Mediterranean feast on the roasting tray and fussy children (and grown-ups) can pick out the vegetables they like. The vegetables I choose depend on the season and what I have in the fridge so I have given plenty of swaps below.
- Baby Courgette
- Red Peppers (3 small)
- Asparagus (200g)
- Red Onion
- Cherry Tomatoes
- Salt & Pepper (to taste)
- Dried Oregano (2 tsp)
- Extra Virgin Olive Oil (5 tbsp)
- Feta (400g)
- Basil (handful)
Heat the oven to 200C.
Pile the vegetables together on a roasting tray. Scatter over the seasoning, 1 teaspoon of the oregano and 4 tablespoons of the oil and toss them together with your hands making sure all the vegetables are coated in flavoured oil. Spread them out to a single layer and then snuggle the blocks of feta between the vegetables in the centre of the tray. Scatter the remaining oregano and drizzle the last of the oil over the feta.
Bake the cheese and vegetables for 15 to 18 minutes or until the vegetables have softened and begun to brown. The cheese should look soft and pillowy. Remove the tray from the oven and serve straight away on the tray scattered with the fresh herbs.
Per serving: 10.5g net carbs, 2.6g fibre, 17.6g protein, 38.9g fat, 463kcal
Ingredients in more detail:
. 4 baby courgettes or 1 medium courgette, sliced
. 3 small peppers or 1 romano (large) or red pepper, sliced into 1cm strips
. 200g of asparagus or chestnut mushrooms, halved, optional
. 400g feta, split into four blocks
. Handful of basil or fresh oregano leaves to decorate