Roasted Root Jumble With Feta Cheese Recipes

ROASTED ROOT JUMBLE WITH FETA

Roasted Root Jumble with Feta image

Provided by Aarti Sequeira

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/4-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup feta cheese, crumbled
Minced fresh cilantro or parsley, to garnish

Steps:

Preheat the oven to 350 degrees F.
Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
Increase the oven temperature to 375 degrees F.
Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
Garnish with a drizzle of olive and sprinkle with cilantro or parsley.

FETA ROASTED POTATOES

Feta Roasted Potatoes image

This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!

Provided by gibsey23

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Greek seasoning
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground thyme
4 large russet potatoes, peeled and diced into 1-inch cubes
3 ounces crumbled feta cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g

ROASTED FETA

Roasted feta image

Try this simple way to cook with feta. Using just four ingredients - feta, veg antipasti, lemon and pitta bread - you can serve up a delicious lunch for two

Provided by Esther Clark

Categories Lunch, Side dish, Vegetable

Time 25m

Number Of Ingredients 4

Ingredients

200g vegetarian feta
2 x 185g pack chargrilled veg antipasti
1 lemon
2 large wholemeal pittas

Steps:

Tip the antipasti and its oil into a roasting tin, squeeze over the lemon juice, reserving the zest, and place the feta in the middle of the tin. Season with black pepper and drizzle over a little extra olive oil. Bake in the oven at 180C/160C fan/gas 4 for 25 mins. Toast the pittas for 1-2 minutes until warmed through. Scatter the lemon zest over the feta. Serve with the pittas.

Nutrition Facts : Calories 540 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 7.9 milligram of sodium

ROASTED FETA WITH OLIVES AND RED PEPPERS

Roasted Feta with Olives and Red Peppers image

Categories Cheese Olive Pepper Appetizer Broil Quick & Easy Feta Bell Pepper Spring Ramekin Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 8

Ingredients

1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley

Steps:

Preheat broiler.
Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

ROASTED VEGETABLES AND FETA

Roasted Vegetables and Feta image

Make and share this Roasted Vegetables and Feta recipe from Food.com.

Provided by kolibri

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

20 ounces mushrooms, whole and drained
1 large red pepper, cored and coarsely chopped
1 large yellow pepper, cored and coarsely chopped
1 zucchini, cut into large chunks
1 small red onion, coarsely chopped
4 garlic cloves, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons feta, crumbled

Steps:

Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
Bake in oven for 20 minutes.
Sprinkle with crumbled feta cheese. Serve.

Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9

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