ROASTED VEGETABLE & FETA BAKE

This vegetable bake can be made with any vegetables that you have on hand, such as zucchini, carrots, tomatoes, potato and eggplant, to name a few. It is a perfect dish for using up any spare produce in your fridge that has almost hit its expiration date.  The key in this dish is to add a few herbs that compliment the vegetables you are using; otherwise the end result can be a tad bland. I recommend using two or three of the following; sage, oregano, rosemary, parsley, thyme and basil. You can use any combination of these herbs you desire and they can be fresh or dried. 

INGREDIENTS

• 650g sweet potato, cut into 2-3cm pieces
• 300g potato, cut into 2-3cm pieces
• 1 red/green capsicum, cut into thin strips
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh sage, leaves finely torn
• 1 tablespoon fresh basil, leaves finely torn
• 1 tablespoon fresh thyme, leaves removed from stem
• 1 tablespoon rice bran oil
• 80g low-fat feta cheese, crumbled
• 75g breadcrumbs (gluten free, wholemeal or multigrain bread)
• 15g almonds, roughly chopped
• 300g tomatoes, sliced thinly

COOKING 

1. Before preparing the potato, preheat your oven to 200 degrees. 

2. Combine the two types of potato, red capsicum, garlic and whatever herbs you are using in a roasting tin. Toss these ingredients together and place in the oven for 30 minutes. 

2. Combine the feta, breadcrumbs, almonds and a pinch of ground black pepper in a medium bowl. 

3. After the 30 minutes is up, add the tomatoes to the roasted vegetables. Sprinkle the feta mixture over the vegetables and bake for around 15 minutes or until the breadcrumbs are golden and the tomatoes are tender. 

Serves / 4
Total Preparation time / 15 minutes 
Total Cooking time / 45 minutes 

x Emily