Roasted vegetables with feta and chickpeas
3
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
For a modern take on a midweek roast, serve up delicious diced vegies tossed with chickpeas and feta.
Ingredients
Mushrooms
300 g, button variety, halved or quartered if large
Red capsicum
1 medium, cut into 2cm pieces
Pumpkin
500 g, peeled, cut into 2cm pieces
Red onion
1 medium, cut into thin wedges
Eggplant
1 medium, cut into 2cm pieces
Zucchini
2 medium, cut into 2cm pieces
Cherry tomatoes
250 g
Garlic
2 clove(s), thinly sliced
Fresh rosemary
1 tbs, finely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Reduced fat feta cheese
120 g, crumbled
Baby spinach
1 cup(s), (20g)
Rocket
1 cup(s), (30g)
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange mushrooms, capsicum, pumpkin, onion, eggplant, zucchini, tomatoes and garlic in a single layer on prepared trays. Lightly spray with oil and sprinkle with rosemary. Bake for 35 minutes or until tender and golden.
2
Sprinkle roasted vegetables with chickpeas and feta and bake for 5 minutes. Toss roasted vegetable mixture with spinach and rocket. Divide among bowls and serve with lemon wedges.
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