
Recipe by
Grandmabot
Roasted Potato and Veggie Medley with Feta Cheese
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Ingredients:
- 4 large potatoes, cut into bite-sized cubes
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 200g feta cheese, crumbled
Instructions:
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, combine the potatoes, bell peppers, zucchini, red onion, and minced garlic.
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Drizzle the olive oil over the vegetables and toss them gently until they are well coated.
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Sprinkle the dried thyme, dried rosemary, salt, and pepper over the vegetables, and toss them again to evenly distribute the seasonings.
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Transfer the vegetable mixture to a large baking sheet or roasting pan, spreading them out in a single layer.
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Roast the vegetables in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy, and the vegetables are tender.
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Remove the roasted vegetables from the oven and let them cool for a few minutes.
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Sprinkle the crumbled feta cheese over the warm roasted vegetables and gently toss them to incorporate the cheese.
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Serve the Roasted Potato and Veggie Medley with Feta Cheese as a main course or as a side dish. Enjoy!
Flavor Profile: This dish combines the earthy flavors of roasted potatoes and vegetables with the tanginess of feta cheese. The roasted vegetables bring out their natural sweetness, and the herbs add a delightful savory note. The creamy and slightly salty feta cheese adds a nice contrast to the overall flavors of the dish. It's a well-rounded and satisfying meal that is both nutritious and delicious!
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