The saltiness of the feta perfectly compliments the sweetness of the butternut in this tasty vegetarian roast. Based on the flavours of a classic Greek salad, it’s good enough to serve on a bed of mixed greens for a high summer al fresco lunch or just as it comes as a delicious main for vegetarian guests
½ large butternut squash, peeled and cut into 2 cm cubes
Sundried tomato infused olive oil for drizzling
1 large onion, cubed
2 large red peppers, cubed
250g feta cheese, cubed and marinated in olive oil and oregano
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon chilli flakes
Freshly ground sea salt and black pepper
1. Preheat oven at 180c and place shelf at the middle position.
2. Lay all the ingredients except for the feta in the roasting tray, mix evenly and drizzle with oil
3. Sprinkle feta on top.
4. Roast in oven for around 45 mins until lightly browned and cooked through.