Roasted Asparagus Courgette Feta and Lemon Mint Dressing

Recipe: Roasted Asparagus Courgette Feta and Lemon Mint Dressing

Forget hollandaise sauce, asparagus has a new friend – introducing the whole roasted feta block

When roasted, asparagus and courgette develop a stronger concentrated flavor along with a nice crispy edge. With the right timing, you can avoid over-cooked soggy vegetables and instead pull a hot steaming tray from the oven with perfectly cooked and juicily al dente asparagus and courgette. Combined with a dressing of feta, mint, lemon, and pine nuts, these green vegetables are anything but boring.

Roasted feta

Feta cheese goes through a magical transformation when roasted in the oven. It becomes rich, crumbly and the salty savory flavour and texture is greatly enhanced. Blend it into a sauce or simply break it up into large creamy chunks and mix through the vegetables.

How to eat Roasted Asparagus Courgette Feta and Lemon Mint Dressing

Place the roasting tray in the center of the table and let everyone serve themselves. Alternatively, gently combine all the ingredients together and serve in a large bowl as a delicious warm salad. Any leftovers can be refrigerated and served the next day.

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• Oven Roasted Green Beans, Tomato and Feta

Roasted Asparagus Courgette Feta and Lemon Mint Dressing

Print Recipe

When roasted, asparagus and zucchini develop a stronger concentrated flavor along with a nice crispy edge. Combined with feta, mint, lemon and pine nuts, these green vegetables turn into a very exciting dish.

• Author: Flaevor
• Total Time: 25 Minutes
• Yield: 4 1x
• Category: Vegetarian

Ingredients

Scale 1x2x3x

• 400g green asparagus
• 2 large courgettes
• 200g block of feta
• Olive oil
• 1 heaped teaspoon of dried oregano
• Salt and Pepper
• 2 tbsp chopped mint
• 2 tbsp pine nuts, toasted
• Big squeeze of lemon juice

Instructions

1. Preheat oven to 200C degrees.
2. Using an oven roasting tray, add feta block to the middle of the tray and drizzle generously with olive oil.
3. Trim asparagus. Cut courgettes in half, then each half into 6 wedges (lengthways).
4. Place together in a bowl and drizzle with olive oil, oregano, salt and pepper and toss around to coat evenly.
5. Place asparagus and courgette around the feta and roast 15 – 20 minutes or until vegetables are cooked through, slightly crisp and with colour (be careful not to over-cook or they will be very dry)
6. Remove tray from the oven. Break feta into small pieces and combine into the vegetables. Drizzle with more olive oil, squeeze over lemon juice. Scatter evenly with chopped mint and toasted pine nuts.

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Thirsty? You might like to combine this summery dish with a thirst-quenching Michelada: Blonde Michelada