Roasted Vegetables with Feta Cheese
Roasted Vegetables with Feta Cheese

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted vegetables with feta cheese. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Vegetables with Feta Cheese is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted Vegetables with Feta Cheese is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook roasted vegetables with feta cheese using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Vegetables with Feta Cheese:
  1. Get 1 pound button mushrooms (white or crimini), quartered
  2. Prepare 1/2 pound asparagus, bottoms trimmed and cut into roughly 1.5" segments
  3. Take 1/2 pint grape or cherry tomatoes
  4. Take 1/2 a large sweet onion, peeled and cut into 1/4" strips vertically
  5. Take 1 Tablespoon olive oil
  6. Take 1-2 Tablespoons fresh lemon juice
  7. Make ready 1/4-1/2 teaspoon garlic powder
  8. Prepare 1/4-1/2 teaspoon salt
  9. Make ready 1/4 cup crumbled Feta cheese
  10. Take optional: chopped fresh herbs (basil, parsley, mint, and cilantro all work well)
Steps to make Roasted Vegetables with Feta Cheese:
  1. PAN ROASTING METHOD: Add olive oil to a large pan (at least 12") and preheat to medium high.
  2. Lay the vegetables in a single layer in the pan, covering the entire cooking surface. Let the vegetables roast for about 5 minutes on one side before stirring them to redistribute and then roast another 5 minutes or so on the other side.
  3. Pour vegetables a large bowl, season with salt, lemon juice, and garlic powder, and toss gently to mix.
  4. Sprinkle with Feta and fresh herbs if you choose and enjoy!
  5. OVEN ROASTING METHOD: Preheat oven to 425F, toss veg with olive oil, and spread in single layer on a sheet pan. Roast for 12 to 15 minutes, then go to Step 3.

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