Roasted vegetables and feta

This is an express recipe very easy and quick to prepare, which is perfect for a last-minute lunch or dinner.
Like for all simple recipes, choosing high quality ingredients is a key.

Ingredients (for 6 people):
4 carrots
2 sweet potatoes
2 zucchinis
1 eggplant
1 leek
1 fresh fennel
20 - 30 cherry tomatoes in grape
1 feta cheese box
3 shallots
6 garlic cloves
4 branches of fresh thyme
4 bay leaves
Fennel seeds
4 bird’s eye chilies
Salt of Guérande
Olive oil

Preheat your oven four to 200°C, “rotating heat” position. On the baking rack of your oven, place 2 baking paper sleeves in order to cover all the rack.

Wash all the vegetables. Then peel the carrots and the sweet potatoes. Cut the carrots, the sweet potatoes, the zucchinis, and the eggplant in sticks of 5 - 6 cm long by 1 cm width. Finely slice the fennel and the leek (in sticks also!).
Nicely place the vegetables on the baking rack starting with the carrots, followed by sweet potatoes, eggplant, zucchinis, fennel and finally the leek.
Slice the shallots, scatter all on the vegetables.
Place the garlic cloves between the vegetables, and also the bird’s eye chilies and the bay leaves.

Spray with olive oil.
Place the cherry tomatoes on the top. Add pepper, salt and fennel seeds.

Bake for approximately 20 - 30 minutes and activate the « grill » position for few minutes to have it “burned” a little bit.
Before serving, place feta cheese on all the vegetables, add a dash of olive oil



  • Charlotte

    Je ne me passe plus de cette recette 🤤🤤🤤

  • Marine

    Recette testée hier soir: franchement top! Merci Alix!

  • Isabelle Kuster

    Testé au déjeuner. Absolument délicieux, merci bcp Alix!

  • Robertinah

    C’était délicieux! Merci mille fois :-)

  • Charlotte

    Hop c’est au four! Merci 👌

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