Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (aubergine) (halved and cut into 1/2-inch slices)
  • 2 cups butternut squash (peeled & cut into 1-inch cubes)
  • 2 medium zucchini (courgettes) (halved and cut into 1/2-inch slices)
  • 2 large red peppers (seeds removed, cut into 1 1/2-inch pieces)
  • 4 tbsp olive oil
  • salt and freshly ground black pepper to taste
  • 2 tbs balsamic vinegar
  • 4 tbs olive oil
  • 1 tsp sugar
  • 1 1/2 tsp whole-grain Dijon mustard
  • 1 shallot (finely chopped)
  • 1 garlic clove (crushed)
  • 4 oz crumbled feta cheese
  • 2 tbs coarsely chopped mint
  • 2 tbs coarsely chopped basil

Instruction

  • Preheat the oven to 425 degrees F (if you have a convection oven preheat to 400 degrees F). Line two large baking sheets with parchment.
  • Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking sheets.
  • Roast in the oven for 30–40 minutes, or until golden and little crisp Leave to cool on the baking sheets.
  • For the dressing, measure all of the dressing ingredients into a small bowl. Mix well and season with salt and pepper.
  • Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Sprinle with the feta., mint and basil and serve.