Saturday 7 December 2013

Chilli Roasted Vegetables with Feta Cheese

From Market Vegetarian, Ross Dobson, Ryland Peters & Small, 2008.
Looking for a dish that would comfort but would be low in carbs I turned to this salad. It more than fulfilled my need and was delicious.

A red and a yellow capsicum were seeded and cut into sections. A fennel bulb was sliced thinly. Two garlic cloves were sliced thinly. Two red chillies were deseeded and sliced thinly. Three tomatoes were cut in halves. The vegetables all went into a bowl and were sprinkled with sea salt and a dribble of olive oil. They were gently tossed to ensure that they all were coated with oil and then they went into a 180ÂșC oven for an hour. They were turned over after about half an hour.

The vegetables came out of the oven and were rested for about half an hour after which they were picked out and arranged on a serving plate. Feta cheese (the recipe called for goat’s cheese but I had feta) was crumbled over. Some basil leaves were scattered on the salad.

Now some balsamic vinegar was added to the juices left in the pan and the liquid was poured over the vegetables as dressing.
This was the most mouth-watering salad. Writing this I start thinking about it again and would dearly love to have it again. The recipe suggested having some sourdough bread to eat with it and soak up the juices. I wish I had had the bread for it would have been a great accompaniment.
Taste: ✔✔✔✔✔
Ease of cooking: ✔✔✔✔ 

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