Roast Vegetables with Lancashire and Feta Cheese

We've been trying to eat a lot more vegetables lately and this particular recipe is something we tried a while back from the BBC Good Food website. The original recipe we used it here, but since then we've been tweaking it to our own taste and also trying to use up some leftovers in the fridge!

We really enjoy this recipe and apart from the preparation of the vegetables, you actually just put it in the oven and don't have to do much at all. You can serve this on the side of some roast chicken portions or your favourite meat if you prefer.

Serves 2 as a main, 4 as a side


1 Butternut Squash
1 large courgette
1 large handful of cherry tomatoes
1 pepper 
1 red onion
100 g Lancashire Cheese
100 g Feta Cheese
3 - 4 garlic cloves
Sprig of fresh sage
1 tsp mixed herbs
Glug of Olive Oil
Salt and Pepper

  1. Preheat fan oven to 180 C / 200 C conventional / Gas 6.
  2. Chop your squash in half, scoop out the seeds and cut into small chunks and peel. Cut into chunks and put into the roasting tin.
  3. Chop the courgette and pepper and put into the tin.
  4. Peel the red onion, chop in half and cut each half into 4 chunks and put in the roasting tin
  5. Scatter the tomatoes with the rest of the vegetables.
  6. Chop up the sage and add with the mixed herbs and garlic to your chopped vegetables. Pour a good glug of oil over, season and mix round a little. Don't over season with salt as you will be adding the Feta later.
  7. Roast for approx 30 minutes or until all of the vegetables are cooked through, stirring half way through.
  8. 5 minutes before the end, crumble the cheese over and pop back in the oven for 5 minutes.

The cooking juices from the vegetables are lovely mopped up with a bit of bread!

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