Roasted Vegetables with Feta and Roasted Pepper Sauce

27 mins
Serves 1
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Directions

  1. 1Preheat oven to 200°C (400°F).
  2. 2Preheat oven to 200°C (400°F).
  3. 3Preheat oven to 200°C (400°F).
  4. 4Chop potatoes, zucchini, and bell pepper into bite-sized pieces.
  5. 5Chop potatoes, zucchini, and bell pepper into bite-sized pieces.
  6. 6Chop potatoes, zucchini, and bell pepper into bite-sized pieces.
  7. 7Place potatoes, zucchini, bell pepper, and chickpeas in a baking sheet lined with baking paper.
  8. 8Place potatoes, zucchini, bell pepper, and chickpeas in a baking sheet lined with baking paper.
  9. 9Place potatoes, zucchini, bell pepper, and chickpeas in a baking sheet lined with baking paper.
  10. 10Season vegetables and chickpeas with salt and pepper.
  11. 11Season vegetables and chickpeas with salt and pepper.
  12. 12Season vegetables and chickpeas with salt and pepper.
  13. 13Drizzle olive oil over the vegetables and chickpeas and toss to combine.
  14. 14Drizzle olive oil over the vegetables and chickpeas and toss to combine.
  15. 15Drizzle olive oil over the vegetables and chickpeas and toss to combine.
  16. 16Roast in preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned.
  17. 17Roast in preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned.
  18. 18Roast in preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned.
  19. 19Meanwhile, prepare the sauce by blending together yogurt, feta cheese, roasted bell pepper, parsley, roasted garlic, and lemon juice in a blender or using an immersion blender until smooth.
  20. 20Meanwhile, prepare the sauce by blending together yogurt, feta cheese, roasted bell pepper, parsley, roasted garlic, and lemon juice in a blender or using an immersion blender until smooth.
  21. 21Meanwhile, prepare the sauce by blending together yogurt, feta cheese, roasted bell pepper, parsley, roasted garlic, and lemon juice in a blender or using an immersion blender until smooth.
  22. 22Once the vegetables are roasted, spread the sauce on a serving plate.
  23. 23Once the vegetables are roasted, spread the sauce on a serving plate.
  24. 24Once the vegetables are roasted, spread the sauce on a serving plate.
  25. 25Top the sauce with the roasted vegetables.
  26. 26Top the sauce with the roasted vegetables.
  27. 27Top the sauce with the roasted vegetables.
  28. 28Garnish with fresh parsley and a drizzle of olive oil.
  29. 29Garnish with fresh parsley and a drizzle of olive oil.
  30. 30Garnish with fresh parsley and a drizzle of olive oil.

Ingredients

  • 2 potato
  • 2 potato
  • 2 potato
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 200 g yogurt
  • 200 g yogurt
  • 200 g yogurt
  • 100 g feta cheese
  • 100 g feta cheese
  • 100 g feta cheese
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice

Equipment

baking sheetblenderimmersion blender