Recipes › Dinner

• Dinner
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Roasted vegetable and baked feta traybake

Roasted peppers, courgettes, aubergine and chickpeas with baked feta.

Calories

427

Protein

17 g

Carbs

40 g

Fat

24 g

Per serving. Makes 4 servings.

Ingredients

• 2 Red bell pepper
• 2 Courgette
• 1 Aubergine
• 1 Red onion
• 400 g Chickpeas, canned, drained
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 200 g Feta cheese
• 10 g Fresh basil

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan).
2. Deseed the peppers and cut into chunks. Cut the courgettes and aubergine into 2 cm pieces and the red onion into wedges.
3. Toss the vegetables and chickpeas with the oil and oregano in a large roasting tin and roast for 20 minutes.
4. Push the vegetables aside, put the block of feta in the middle and roast for 10 minutes more until the feta is soft and golden.
5. Break up the feta, scatter with basil and serve.

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