Roast vegetables with feta and orange

Roast vegetables with feta and orange

Mowie Kay

I think this is substantial enough on its own, but you could add a side salad if you like, or some leftover grains of some sort.

I don’t eat the skin of the oranges unless it is particularly thin, but somehow the orange does taste better roasted when left unpeeled.


Quantity Ingredient
3 small red onions, peeled and quartered
2 red peppers, cut into strips
1 green pepper, cut into strips
2 courgettes, cut into chunks on the diagonal
200 g piece pumpkin, cut into thin wedges
1 head garlic, cloves separated, unpeeled
a handful oregano leaves, plus extra to serve
2 whole oranges
2 medium oranges, juiced
2 tablespoons olive oil
75g black olives
400g feta, broken into chunks
sea salt
freshly ground black pepper
parsley leaves, to serve


  1. Preheat the oven to 200°C.
  2. Put all the vegetables into a large roasting tin and sprinkle in the garlic cloves and oregano. Top and tail the 2 whole oranges then cut into fairly thick slices. Cut each slice into quarters. Add all this orange to the roasting tin, then pour over the orange juice. Season with salt and pepper and drizzle everything with the olive oil.
  3. Roast in the oven for 45 minutes, then turn everything over, gently. Sprinkle over the olives and dot the feta around. Roast for another 15 minutes. The feta should be soft and creamy and everything else should be on the verge of charring, but nicely soft on the bottom.
  4. Serve immediately, sprinkled with oregano and parsley, direct from the tin, or you can remove everything to a serving platter and squish the garlic cloves into the tin juices to pour over.
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