Roasted Vegetables With Herbed Feta Pistachio And Pomegranate Recipes

ROASTED VEGETABLES WITH FETA AND HERBS

Steps:

• 1. Preheat the oven to 220°C/200°C fan/Gas 7 and line two large baking sheets with baking paper (see tip). 2. Place the vegetables in a large bowl, then add the olive oil, season with salt and pepper and toss until coated. Arrange in a single layer on the lined baking sheets. 3. Roast in the oven for 30-40 minutes until golden and a little charred, turning them halfway through if needed. The vegetables will be all be cooked when the squash is tender. Leave to cool on the baking sheets. 4. Place all of the dressing ingredients in a jug, then mix well and season with salt and pepper. 5. Put the roasted vegetables on a serving platter or in a bowl, pour over the dressing and check the seasoning. Scatter with the chopped herbs and the feta (if using). Prepare ahead: The vegetables and herbs can be prepared (sliced and chopped) up to 2 hours in advance. The dressing can be made up to a day ahead. Mary's Classic Tip: The vegetables will fill two large baking sheets, so you will need to use two oven shelves. Make sure they are both positioned in the upper levels of the oven, so the vegetables all cook at roughly the same rate. Turn halfway if needed.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

Steps:

• Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
• Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
• Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
• For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
• Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
• Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
• Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE

Steps:

• Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
• Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.