Table of Contents
- Forget hollandaise sauce, asparagus has a new friend – introducing the whole roasted feta block
- Roasted feta
- How to eat Roasted Asparagus Courgette and Feta
- Similar recipes found on flaevor.com
- Recipe: Roasted Asparagus Courgette and Feta
Forget hollandaise sauce, asparagus has a new friend – introducing the whole roasted feta block
When roasted, asparagus and courgettes develop a more concentrated flavour and a nice crispy edge. With the right timing, you can avoid overcooked, soggy vegetables and instead pull a hot, steaming tray of perfectly cooked, juicy and al dente vegetables out of the oven. This perfectly roasted zucchini and feta tray bake is enhanced with a mint and lemon dressing and topped with toasted pine nuts.
Roasted feta
Feta cheese goes through a magical transformation when roasted in the oven. It becomes rich, crumbly and the salty savory flavour and texture is greatly enhanced. It’s also perfect for blending into a creamy sauce or dressing.
How to eat Roasted Asparagus Courgette and Feta
Place the roasting tray in the center of the table and let everyone serve themselves. Alternatively, gently combine all the ingredients and serve in a large bowl as a delicious warm salad. Any leftovers can be refrigerated and served the next day.
Similar recipes found on flaevor.com
- Oven Roasted Green Beans Tomato and Feta
- Greek Scrunched Feta Pie
- Grilled Peppers with Feta and Mint
Recipe: Roasted Asparagus Courgette and Feta
Roasted Asparagus Courgette and Feta
Ingredients
- 400g green asparagus
- 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 oven to 200°C degrees.
- 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.
