Roasted Vegetables with Feta, Hazelnuts & Sumac
By OcadoLife
Published on 14 January 2022
The perfect vegetarian sharing dinner – swap the veg for whatever you fancy.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 2 red onions, thinly sliced
- 2 bulbs of fennel, trimmed and thinly sliced
- 1 tsp of fennel seeds
- 3 tbsp of olive oil
- 100 g of hazelnuts
- 2 courgettes, sliced into 1cm pieces
- 100 g of tenderstem broccoli, ends trimmed
- 3 cloves of garlic, thinly sliced
- 200 g of feta cheese, crumbled
- 1 lemon, zest
- 1 tsp of sumac
- 1 bunch of fresh dill, roughly chopped
- 1 olive bread, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Spread the onion out in a roasting tray, followed by the fennel and fennel seeds.Step 2
Season, drizzle over half the oil and put into the oven for 15 mins until beginning to soften and colour a little.Step 3
Turn the oven up to 220°C/200°C fan/gas 7. Scatter over the nuts, then spread the courgette, broccoli and garlic over the top, in an even layer. Drizzle over the rest of the oil, season and put back into the oven for about 15 mins until softened and beginning to char.Step 4
Remove from the oven and scatter over the feta, lemon zest, sumac and dill. Add a good grind of black pepper, and it’s ready to serve. Delicious with olive bread, but any crusty bread will do!