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Excellent method to throw away one ingredient. This is a fantastic Roasted Mediterranean vegetables with fetta and olives plus one of my favorites. If you're worried about the nutritional worth of some of these dishes, avoid being. Although it may be low in calories, if you are not getting much nutrient value from this , it won't sustain you, and you're going to just end up hungry again and eating more calories than you otherwise would need. Nutrition facts tags inform you exactly what's in the foods you consume. This makes it possible to determine when you have a vibrant diet. Each recipe we all share needs to have an ingredient tag. Some recipes also provide nutritional actuality information. The ingredient tag lists the exact amount in the field beneath. They're recorded for every serving as a percentage of the everyday price.

How to make Roasted Mediterranean vegetables with fetta and olives

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 600g packet frozen Mediterranean vegetable mix
  • 1 lemon, cut into wedges
  • 1 red onion, cut into wedges
  • 100g Greek fetta, roughly crumbled
  • 1/3 cup pitted kalamata olives
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 50g baby rocket

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large roasting pan with baking paper. Place frozen vegetables and lemon in prepared pan. Scatter with onion, fetta and olives. Bake for 20 to 25 minutes or until golden and tender.
  • Step 2 Meanwhile, whisk vinegar and oil together in a small bowl. Season with salt and pepper.
  • Step 3 Add rocket to vegetables. Toss to combine. Transfer to a platter. Serve with dressing.