Forget hollandaise sauce, asparagus has a new friend – introducing the whole roasted feta block
When roasted, asparagus and courgette develop a stronger concentrated flavor along with a nice crispy edge. With the right timing, you can avoid over-cooked soggy vegetables and instead pull a hot steaming tray from the oven with perfectly cooked and juicily al dente greens. This perfectly Roasted Asparagus Courgette and Feta tray bake is further enhanced with a mint lemon dressing and topped with toasted pine nuts.
Roasted feta
Feta cheese goes through a magical transformation when roasted in the oven. It becomes rich, crumbly and the salty savory flavour and texture is greatly enhanced. It’s also perfect for blending into a creamy sauce or dressing.
How to eat Roasted Asparagus Courgette and Feta
Place the roasting tray in the center of the table and let everyone serve themselves. Alternatively, gently combine all the ingredients and serve in a large bowl as a delicious warm salad. Any leftovers can be refrigerated and served the next day.
If you like this recipe you may also be interested in:
- Oven Roasted Green Beans Tomato and Feta
- Greek Scrunched Feta Pie
- Grilled Peppers with Feta and Mint
Roasted Asparagus Courgette and Feta
When roasted, asparagus and zucchini develop a stronger concentrated flavor along with a nice crispy edge. Combined with feta, mint, lemon and pine nuts, these green vegetables turn into a very exciting dish.
- Total Time: 25 Minutes
- Yield: 4 1x
- Category: Vegetarian
Ingredients
- 400g green asparagus
- 2 large courgettes
- 200g block of feta
- Olive oil
- 1 heaped teaspoon of dried oregano
- Salt and Pepper
- 2 tbsp chopped mint
- 2 tbsp pine nuts, toasted
- Big squeeze of lemon juice
Instructions
- Heat oven to 200°C degrees.
- Using an oven-roasting tray, add the feta block to the middle of the tray and drizzle generously with olive oil.
- Trim asparagus. Cut courgettes in half, then each half into 6 wedges (lengthways).
- Place together in a bowl and drizzle with olive oil, oregano, salt and pepper and toss around to coat evenly.
- Place asparagus and courgette around the feta and roast for 15 – 20 minutes or until vegetables are cooked through, slightly crisp and with colour (be careful not to over-cook or they will be very dry)
- Remove the tray from the oven. Break feta into small pieces and combine with the vegetables. Drizzle with more olive oil, and squeeze over lemon juice. Scatter evenly with chopped mint and toasted pine nuts.
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Thirsty? You might like to combine this summery dish with a thirst-quenching Michelada: Blonde Michelada
