Roasted Carrot & Zucchini with Dill and Feta
Tender crisp roasted carrots and zucchini tossed with champagne vinegar, a big handful of fresh dill, and crumbled feta. Roast it up to two days ahead and finish it an hour before your guests arrive.
- Yield: 12 servings
Ingredients
Units
- 4 zucchini
- 5 carrots, peeled
- 1 teaspoon garlic powder
- 2 teaspoon herbs du Provence
- Olive oil
- Salt and Pepper
- 3 tablespoons champagne vinegar (or white wine vinegar)
- 1/2 cup finely chopped fresh dill
- 1 1/2 cups crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- Cut the zucchini in half lengthwise and then cut each half diagonally, on the bias, into about 1-inch pieces.
- Cut the carrots in half lengthwise. Then cut each half diagonally, on the bias, into about ½-inch pieces.
- Add the zucchini and carrots into two baking sheets. Drizzle with olive oil and season with the garlic powder, herbs de Provence, salt and pepper. Roast in the oven for 18-22 minutes until the vegetables are tender crisp. Remove and cool.
- Store the cooled vegetables in a large covered container, in the refrigerator for up to 2 days before serving.
- About an hour before serving. Remove the vegetables from the fridge. Stir in the champagne vinegar, dill and half the feta cheese. Drizzle with a little more olive oil. Taste and adjust seasoning accordingly.
- Transfer to a serving platter. Garnish with the remaining feta cheese.
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