Veggie sides for spring!


Once the weather turns fine I stop craving soups, stews and other warming comfort food. Instead my palate is in search of food that hints at summer. That’s what inspired the dishs below:

Roasted vegetable salad with feta and olives.

Roasted vegetable salad with feta and olives

One large well-scrubbed pepper, sliced into strips
One zucchini, cut in half and sliced lengthwise thinly
One large sweet onion, sliced
2-3 clovers of garlic, slivered
A few sprigs of fresh oregano (or a couple of teaspoons of dried)
1/2 cup olives
Zest of half a lemon
1-2 T olive oil
Sea salt & pepper
4 slabs of feta (1/2 cm thick or thinner)

On a large rimed baking sheet (lined with parchment paper) layer the vegetables, starting with onion, then garlic, zucchini, peppers, lemon zest.
Sprinkle olives around.
Drizzle with olive oil and season with salt & pepper
Dip the oregano sprigs in olive oil and lay on top.

Bake at 350 for about 20 minutes, until the vegetables seem ready to eat.

Remove from oven, turn oven to broil, lay slabs of feta on vegetables and place under the broiler. Broil until the feta starts to turn golden (just a few minutes).

Remove from oven and serve at once.


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