Recipe Detail



Prep 20 mins | Cooking 50 mins | Serves 4-6 as a side dish 

500g baby Kestrel or new potatoes

1 red capsicum, halved, deseeded and cut lengthways into thick wedges

250g zucchini, cut diagonally into 1cm thick slices

1 large or 2 small bulbs fennel, trimmed and cut lengthways in
2cm thick wedges

2 small red onions, cut into thin wedges

¼ cup extra virgin olive oil + extra for drizzling

3 garlic cloves, crushed

2 tbs chopped rosemary leaves + a few sprigs

200g mini roma or cherry tomatoes

1/3 cup Kalamata olives

100g Greek feta cheese, crumbled 

STEP 1:   Preheat oven to 200°C fan-forced. Place potatoes in a single layer
in a microwave safe dish. Add 1 tbs water. Cover and microwave on high for
5 minutes. Drain potatoes, cool slightly then halve potatoes.

STEP 2:   Arrange potatoes, capsicum, zucchini, fennel and red onions on two large baking trays lined with baking paper.   

STEP 3:    Combine oil, garlic and chopped rosemary in a small bowl. Season with salt and pepper. Drizzle mixture over vegetables, add a few rosemary sprigs and gently toss to coat. Roast, turning once, for 35-40 minutes until vegetables are tender. 

STEP 4:  Toss tomatoes and olives through the vegetables and roast for a further 10 minutes or until tomatoes are tender. Drizzle with extra virgin olive oil. Sprinkle with feta and serve.