Herb Roasted Veggies With Feta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Adapted from WW cookbook I recently made with some added fresh asparagus which was delicious. Ingredients:
2 small red bell peppers, deseeded and cut into 4 cm chunks |
700 g pumpkin, peeled, seeded and cut into 5 cm chunks |
1 large brown onion, peeled and cut into wedges |
8 roma tomatoes, halved |
3 garlic cloves, crushed |
125 g reduced-fat feta cheese, crumbled |
1 tablespoon fresh thyme or 2 teaspoons dried thyme |
olive oil, spay |
Directions:
1. Pre heat oven to 200°C.
2. Toss the prepared vegetables in a large baking dish with the garlic, thyme and enough oil to coat.
3. Bake 30 minutes or until tender, turning occasionally.
4. Serve on a platter, sprinkle with the feta and extra thyme if desired.
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