← Back to Search Results
roasting Greek
Herbed Roasted Vegetables with Feta and Olives

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a wonderful Greek-style one-dish meal or a side dish for a party. Roasting brings out the flavors of the vegetables. You can prepare all the vegetables except the potatoes ahead of time.

Yield: 8 servings

Ingredients

  • 1½ pounds tiny red or fingerling potatoes, halved or chunked
  • 1 large red onion, cut into 1-inch pieces
  • 2 garlic heads, separated into cloves and peeled
  • 2 fennel bulbs, trimmed and cut into 8 wedges
  • 2 red bell peppers, seeded and cut into 1½-inch squares
  • 1 eggplant, trimmed and cut into 1½-inch pieces
  • ¾ pound baby carrots
  • ½ pound green beans, cut into 2-inch lengths
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh herbs, such as Greek oregano, marjoram, thyme, and rosemary
  • ¼ pound feta, crumbled
  • 1 cup pitted Greek olives
  • Chopped fresh basil or flat-leaf parsley for garnish

Directions

1. Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 475°F. Cover two rimmed baking sheets with foil and coat with nonstick spray.

2. If preparing the vegetables ahead of time, put the potatoes in water to cover with 1 tablespoon lemon juice. Combine all the remaining vegetables in a large bowl with the olive oil, salt, pepper, and herbs. (Drain the potatoes well and add to the vegetables at this point if they are prepared more than an hour in advance.)

3. Divide the vegetables between the prepared pans. Spread the vegetables in an even layer.

4. Roast on the center or lower oven rack for 15 to 20 minutes, stirring once, or until the vegetables are browned on the edges and can be pierced easily with a fork. Sprinkle with the feta and roast for 5 more minutes or just until the feta is soft. Remove from the oven and top with the olives and chopped basil.


© 2005 Beatrice Ojakangas
 

Nutritional Information

Nutrients per serving (% daily value)

326kcal (16%)
181mg (18%)
71mg (119%)
376mcg RAE (13%)
1024mg
62mg
7g
8g
10g
34g
13mg (4%)
926mg (39%)
4g (22%)
20g (31%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sweet-life The Sweet Life
by Kate Zuckerman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
cook-with-jamie Cook with Jamie
by Jamie Oliver
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?