Roasted Asparagus, Courgette and Feta Tray Bake
This roasted asparagus, courgette and feta tray bake is a simple way to bring out the best in fresh vegetables. Roasting intensifies their flavour and creates lightly crisp edges while keeping the centres tender and juicy. Finished with a whole roasted block of feta, a fresh mint and lemon dressing, and toasted pine nuts for crunch, this dish is vibrant, satisfying and full of flavour.
Why Roast Asparagus and Courgette?
Roasting asparagus and courgettes concentrates their natural sweetness and adds a subtle caramelised edge. With the right timing, you can avoid soggy vegetables and instead achieve a perfectly cooked texture that is tender yet still slightly firm.
The Magic of Roasted Feta
Feta transforms beautifully in the oven, becoming softer, richer and slightly crumbly, with a deeper savoury flavour. A whole roasted block of feta adds both texture and depth, and can be gently broken through the vegetables to create a light, creamy finish.
How to Serve This Asparagus and Feta Tray Bake
Serve straight from the roasting tray at the table for a relaxed, sharing-style dish, or transfer to a large bowl and gently combine for a warm salad. Any leftovers can be refrigerated and enjoyed the next day..
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Roasted Asparagus Courgette and Feta
Ingredients
- 400g asparagus, woody ends trimmed
- 2 large courgettes
- 200g block of feta
- Olive oil
- 1 heaped teaspoon of dried oregano
- Salt and Pepper
- 2 tbsp chopped mint
- 2 tbsp pine nuts, toasted
- Big squeeze of lemon juice
Instructions
- Heat the oven to 200°C.
- Using an oven-roasting tray, add the feta block to the middle of the tray and drizzle generously with olive oil.
- Trim asparagus. Cut courgettes in half, then each half into 6 wedges (lengthways).
- Place together in a bowl and drizzle with olive oil, oregano, salt and pepper and toss around to coat evenly.
- Place asparagus and courgette around the feta and roast for 15 – 20 minutes or until vegetables are cooked through, slightly crisp and with colour (be careful not to over-cook or they will be very dry)
- Remove the tray from the oven. Break feta into small pieces and combine with the vegetables. Drizzle with more olive oil, and squeeze over lemon juice. Scatter evenly with chopped mint and toasted pine nuts.
