This dish is a vibrant and flavorful medley of roasted vegetables, sprinkled with toasted seeds, crumbled feta cheese, and drizzled with a tangy balsamic vinegar. The vegetables are roasted to perfection, caramelized and tender, while the seeds add a delightful crunch and the feta provides a creamy, salty contrast. The balsamic vinegar ties everything together with its sweet and tangy notes.
Ingredients
- Carrot
- Parsnip
- Sweet Potato
- Beetroot
- Red Onion
- Red Capsicum (Bell Pepper)
- Potato
- Pumpkin
- Olive Oil
- Pumkin Seeds, toasted
- Pine Nuts, toasted
- Organic Feta
- Salad greens (rocket/watercress)
- Balsamic Vinegar / Vinaigrette
Directions
- Peel or brush the skins of the vegetables, cut into similar sized pieces and place in a baking tray.
- Coat with olive oil and season with salt and pepper.
- Bake in a hot oven, 200 degrees C, until the vegetables are tender and slightly caramelised (about 45 minutes).
- Serve sprinkled with seeds (pumpkin, pine nuts), fresh salad greens (rocket, watercress), crumbled feta and a drizzle of good quality Balsamic Vinegar or a nice vinaigrette.
the expat traveller food 