Baked vegetables with dates and feta
- Preparation Time: 15 minutes
- Cooking time: 80 minutes
- Serves:
2 whole beetroot
4 carrots, sliced 1cm thick on diagonal
1/2 cauliflower, broken into florets
2 tsp balsamic vinegar or glaze
2 tsp toasted sesame seeds
1 kg pumpkin, skinned and cut into 4cm pieces
2 red onions, cut into wedges
1 eggplant, chopped into 2cm pieces
2 tbsp olive oil
100g reduced-fat feta cheese
1/4 cup coriander leaves
6 fresh dates, stoned and quartered
1. Preheat oven to 200*C.
2. Wrap beetroot in foil and bake for 45 minutes.
3. Put the onions, carrots, eggplant, cauliflower and pumpkin in a large wide shallow
baking dish. Add oil and toss so the oil lightly coats the vegetables. Bake for 35
minutes or until vegetables are tender.
4. Remove from the oven , peel beetroot and cut into chunks. Place the vegetables in
a large serving bowl. Drizzle with balsamic vinegar and toss lightly. Place dates and
feta on top, sprinkle with sesame seeds and coriander.
Preparation time: 15 minutes. Cook time: 80 minutes.
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