Roast Vegetables Recipe - How to prepare Roast Vegetables Recipe?

Lebanese eggplants, used in this recipe, are the long thin shaped egg plants. You should easily be able to find them at your local supermarket or fruit and vegetable store.

• 1/2 red onion, end left intact, cut into wedges
• 6 asparagus spears, trimmed
• 2 Lebanese eggplants, halved lengthways
• 1 baby yellow squash, quartered
• 1 Roma tomato, halved
• 1 zucchini, halved lengthways, then quartered
• 4 tablespoons olive oil .
• 1 teaspoon dried oregano
• Sea salt and freshly cracked black pepper to taste
• 50g(1.5oz)feta, crumbled
• 1/4 cup fresh flat-leaf parsley leaves, chopped

In a bowl combine onion, asparagus, eggplant, squash, tomato, zucchini, oil, oregano and seasoning. Toss together well to coat vegetables in oil, oregano and seasoning. Arrange vegetables on a baking tray and cook at 180°C (350°P) for 1 hour. Remove from oven and serve onto plates, scatter over feta cheese and parsley.

Serve as a protein-style side-dish.

Total cooking time: 10 minutes preparation, 1 hour cooking

Serves: 2