Oven-roasted vegies with feta dressing (low fat)

Cooking Vegetarian Oven-roasted vegies with feta dressing (low fat)

Detailed step-by-step description of how to cook the dish "Oven-roasted vegies with feta dressing (low fat)". Try it by all means

Lables: Low fat Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 190°C. Lightly grease a baking tray.
  2. Cut capsicum, zucchini and pumpkin into large chunks and toss with half the oil. Season with salt and pepper.
  3. Place the pumpkin on the tray and roast for 15 minutes. Add capsicum and zucchini, roast for 10 minutes.
  4. Brush asparagus and tomatoes with remaining oil, add to the tray and cook for a further 8 minutes. Remove and allow vegetables to cool.
  5. To make dressing, blend ingredients in a food processor until smooth.
  6. To serve, place the vegetables on a platter with the dressing in a bowl on the side.

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2 red capsicum, seeds and membrane removed
2 zucchini
1/4 butternut pumpkin
2 tbsp extra-virgin olive oil
1 bunch asparagus, trimmed
12 cherry tomatoes on the vine
150g reduced-fat feta
1/3 cup skim milk
1/4 cup olive oil
2 garlic cloves

Adv

Autors
Preparation time
15
Cooking time
33
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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