Baked vegetables with dates and feta A hearty dish of baked vegetables, perfectly combined with dates, balsamic vinegar and feta. Print this recipe Details Serves: 6To cook: 40 minutesTo prep: 15 minutesDifficulty: AverageNumber of ingredients: 12 Nutrition per servingEnergy : 1130kJProtein: 12gTotal fat: 11g- saturated fat: 3gCarbohydrate: 27gFibre: 11.7gSodium: 249mg Ingredients 2 whole beetroot 2 red onions, cut into wedges 4 carrots, sliced 1cm thick on diagonal 1 eggplant, chopped into 2cm pieces 1 ½ cauliflower, broken into florets 1kg pumpkin, skinned and cut into 4cm pieces 2 tablespoon olive oil 2 teaspoon balsamic vinegar or glaze 6 fresh dates, stoned and quartered 100g reduced-fat feta cheese 2 teaspoon sesame seeds, toasted 1 ¼ cup coriander leaves Method Preheat oven to 200°C. Wrap beetroot in foil and bake for 45 minutes. Put the onions, carrots, eggplant, cauliflower and pumpkin in a large wide shallow baking dish. Add oil and toss so the oil lightly coats the vegetables. Bake for 35 minutes or until vegetables are tender. Remove from the oven, peel beetroot and cut into chunks. Place the vegetables in a large serving bowl. Drizzle with balsamic vinegar and toss lightly. Place dates and feta on top, sprinkle with sesame seeds and coriander.
