Time 1h40m Yield 10 Number Of Ingredients 10 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish. Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Number Of Ingredients 10 Steps:
Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
More about “roasted vegetables with herbed feta pistachio and pomegranate recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish. Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat. Bake in oven for 20 minutes. Sprinkle with crumbled feta cheese. Serve.
