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Baked vegetables with dates and feta

Name: Baked vegetables with dates and feta
Prep time: 15 min
Cook time: 45 min
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 sesame seeds, toasted; 1 ¼ cup coriander leaves

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 sesame seeds, toasted
1 ¼ cup coriander leaves

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Method

Step 1
Preheat oven to 200°C.
Step 2
Wrap beetroot in foil and bake for 45 minutes.
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.
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.
Step 5
Place dates and feta on top, sprinkle with sesame seeds and coriander.