RECIPE

Roasted Summer Veg with Herby Feta

Name: Roasted Summer Veg with Herby Feta
Cook time: 30 mins
Total time: 30 min
Yield: 6
Ingredients: 1 small head of cauliflower; 250g baby tomatoes; 400g baby marrows; 2 large red or yellow peppers; 2 red onions; 25ml olive oil; 1 Royco Creamy Cheddar Cheese Potato Bake; - Whipped Feta:; 25ml olive oil; 3 wheels of feta cheese; 75ml milk; A handful of fresh basil leaves

Cooking time

30 mins

Preparation time

10 mins

Serves

A medley of summer roasted vegetables coated in Royco Creamy Cheese Potato Bake powder, and topped with a herby whipped feta.

1 small head of cauliflower
250g baby tomatoes
400g baby marrows
2 large red or yellow peppers
2 red onions
25ml olive oil
1 Royco Creamy Cheddar Cheese Potato Bake
- Whipped Feta:
25ml olive oil
3 wheels of feta cheese
75ml milk
A handful of fresh basil leaves

Products used

Creamy Cheddar Cheese Bakes

Vegetarian

This recipe is suitable for vegetarians.

Family Friendly

Add the roast vegetables and whipped feta to 500g of hot cooked pasta spirals and mix well to make a delicious pasta dinner.

1.
Preheat the oven to 200’C.
2.
Chop all the vegetables into chunky pieces and place in a large mixing bowl.
3.
Add 50ml of the olive oil and Royco Creamy Cheddar Cheese Potato Bake powder to the vegetables and mix until all the veg is coated.
4.
Place the veg on a large oven tray, spaced out. Place in the oven and roast for 30 -35 minutes, until cauliflower can be pierced with a fork.
5.
Place the feta, milk, 25 ml olive oil and basil leaves in a food processor and blitz until smooth.
6.
Wait until the vegetables are at room temperature, place in serving dish and spoon over dollops of the whipped feta.
7.
Serve with crusty bread as a starter or as a side dish.