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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great flavours. Perfect to eat in the back garden with a glass of cool wine on a hot summer night. Serve with pita bread wedges. Ingredients:
1 red onion, cut into wedges |
2 zucchini, thickly sliced |
1 red bell pepper, cut into large chunks |
375 g tomatoes, halved |
5 tablespoons olive oil |
1/2 lemon, juice of |
1 tablespoon fresh mint, chopped |
1 tablespoon fresh chives, chopped |
3 tablespoons fresh parsley, chopped |
800 g chickpeas, drained (canned) |
100 g feta, cut into cubes |
Directions:
1. Preheat the oven to 220°C.
2. Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
3. Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
4. Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.
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