Roasted vegetables with feta & balsamic dressing

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Roasted vegetables with feta


Serves 2

  • 500g butternut, peeled, deseeded and cut into medium chunks
  • 200g chestnut mushrooms, quartered (keep ends)
  • Drizzle rapeseed oil
  • Salt and pepper
  • 6 slices of feta, cut into chunks
  • 4 spring onions, outer leaf removed and thickly sliced
  • 3 capfuls of rapeseed oil
  • 3 capfuls of balsamic
  • Salt and pepper


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Roasted vegetables with feta & balsamic dressing

If you are bored of sandwiches and soups for lunch, then roasted vegetables with feta and a sharp balsamic dressing is a great alternative packed full of health to keep you going all afternoon. Mushrooms and butternut might not be an obvious combination however their contrasting texture, colour and flavour are a winning team. Add in the creamy salty feta and the power behind spring onions and you have turned your simple plate into a mighty feast.


Preheat the oven to 200/400/gas 6.

Place the vegetables in a roasting tray, drizzle with oil and season with salt and pepper. Roast for 25 minutes, or until soft.

In a bowl, mix the roasted vegetables with the feta and spring onions. Pour in the capfuls of oil and vinegar.

Taste and adjust the seasoning to your liking.



There are loads of ways you can get creative here… try adding a freshly sliced chilli at the end for an extra kick, or some lightly chopped walnuts for nuttiness and crunch, or why not swap the feta for halloumi, or add pumpkin and sunflower seeds in too? This is also a delicious salad bulked out with some nice salad leaves, you might just want to up the dressing.”

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