ROASTED VEGETABLES AND FETA
Make and share this Roasted Vegetables and Feta recipe from Food.com.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9
ROASTED ROOT JUMBLE WITH FETA
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
- In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
- Increase the oven temperature to 375 degrees F.
- Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
- Garnish with a drizzle of olive and sprinkle with cilantro or parsley.
MINI WHEELS PASTA SALAD WITH RED PEPPERS AND FETA CHEESE
A simple salad with tremendous flavor! Fun Piccolini® Mini Wheels pasta surrounded by red peppers, crumbled feta, black olives, capers and garlic with a dash of lemon and chili pepper.
Provided by Food Network
Time 25m
Yield 7-9 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Cook Piccolini¿ Mini Wheels according to the package directions.
- Drain and toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray.
- Char the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips.
- Saute the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes.
- Add sliced black olives, julienne red peppers and chopped capers; saute an additional 3 minutes.
- Season to taste.
- Add lemon zest and saute 1 minute. Allow mixture to cool down.
- Crumble the feta cheese and mix in with the cooled sauce mixture.
- Transfer Piccolini¿ Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving.
- 2011 Barilla. All Rights reserved.
BAKED FETA WITH BURST TOMATOES & CHILLI HONEY
Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread
Provided by Good Food team
Categories Starter
Time 50m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
- In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.
Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
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