Caramelized Roast Vegetables with Feta
(Fırında Beyaz Peynirli Sebze)
I thought I’d share with you a recipe from my forthcoming cookery book A Gluten Free Taste of Turkey, which is packed full for delicious and healthy gluten free recipes. Here’s a scrummy one for some veggie delights…
Roasting veggies is a sure way to add a bit of sparkle in your diet, and I love the way the honey, balsamic vinegar, and oil caramelizes the veggies and makes them deliciously sweet. You can use any vegetables you want for this recipe, the only key ingredient is when roasting them, make sure the oven really hot when you start, and turn them frequently throughout, so they’re evenly coated in the juices and the heat is distributed to all of them.
This recipe is great hot or cold, and if you have leftovers, use them in a frittata, or add them to a salad the next day. I’m using Turkish beyaz peynir here, which is the same as feta cheese. Roasting the garlic in its skin transforms the flavour from pungent to deliciously sweet.
Ingredients:
1 large red onion
8 cloves of garlic – in their skins
1 green pepper
1 red pepper
1 yellow pepper
1 large tomato
1 aubergine
1 courgette
4 large mushrooms – quartered
2 tablespoon of honey
5 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of dried thyme
Salt and ground black pepper to taste
Garnish:
Flat leaf parsley – chopped
½ cup of Turkish beyaz peynir or feta cheese
Method:
Cut all the veggies into 2 cm chunks so they’re evenly sized, then add to a large baking tin.
In a separate bowl mix the olive oil, honey, vinegar, thyme, salt and pepper. Pour over the veggies and toss so everything is covered well.
Cook in a preheated oven at 200C/400F/Gas Mark 6 for around 50 minutes until vegetables are soft and golden. Turning every now and then helps them to cook better.
Sprinkle with feta and parsley and serve!
Serves 6
* Vegetarian
* Vegan option – omit the feta/use non dairy cheese
Happy Cooking!
Peace and Love 
Sibel XX
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