Baked vegetables with dates and feta

Serves: 6
Prep: 15
Cook: 45

A hearty dish of baked vegetables, perfectly combined with dates, balsamic vinegar and feta, providing a flavoursome accompaniment to any main.

Ingredients

  • 2 whole beetroot
  • 2 red onions, cut into wedges
  • 4 carrots, sliced 1cm thick on diagonal
  • 1 eggplant, chopped into 2cm pieces
  • 1 ½ cauliflower, broken into florets
  • 1kg pumpkin, skinned and cut into 4cm pieces
  • 2 tbs olive oil
  • 2 tsp balsamic vinegar or glaze
  • 6 fresh dates, stoned and quartered
  • 100g reduced-fat feta cheese
  • 2 tsp toasted sesame seeds
  • 1 ¼ cup coriander leaves

Method

  1. Step 1

    Preheat oven to 200°C. 

  2. Step 2

    Wrap beetroot in foil and bake for 45 minutes. 

  3. Step 3

    Put the onions, carrots, eggplant, cauliflower and pumpkin in a large wide shallow baking dish. Add oil and toss so the oil lightly coats the vegetables. Bake for 35 minutes or until vegetables are tender. 

  4. Step 4

    Remove from the oven, peel beetroot and cut into chunks. Place the vegetables in a large serving bowl. Drizzle with balsamic vinegar and toss lightly.

  5. Step 5

    Place dates and feta on top, sprinkle with sesame seeds and coriander.

Tips

  • Instead of coriander try other herbs like parsley to change the flavour and add variety to this delicious dish.

Featured recipes

A scroll down memory lane

Mama's easy peasy zucchini slice

Choc-berry baked french toast