Roasted vegetables with herbs and feta – Recipe

Roasted vegetables food recipes

Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.


  • 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices
  • 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
  • 2 medium courgettes, halved and cut into 1cm/½in slices
  • 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
  • 4 tbsp olive oil
  • salt and freshly ground black pepper

For the dressing

  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 1 tsp caster sugar
  • 1 heaped tsp grainy mustard
  • 1 banana shallot, finely chopped
  • 1 garlic clove, crushed

To serve

  • 100g/3½oz feta, crumbled (optional)
  • 2 tbsp chopped mint
  • 2 tbsp chopped basil


  1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
  2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
  3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
  4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
  5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.