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ROASTED VEGETABLES

ROASTED VEGETABLES

ROASTED VEGETABLES WITH RYLSTONE OLIVE OIL AND LEANING OAK FETA CHEESE

The sweetness of country grown roasted vegetables combined with a premium quality olive oil is a beautiful meal in itself. Combined with feta or goats Cheese is a great accompaniment to any roast or barbequed meat or fish. 

Serves 6

1 red onion, cut into wedges

1 knob of garlic, cut into halves horizontally

3 long red chillies, halved lengthwise

3 small beetroot, cut into quarters

3 baby eggplant, cut into 3cm pieces

2parsnips, cut into halves lengthwise

½ bunch baby carrots, cut into halves lengthwise

3 yellow squash, cut into halves

2 zucchini, cut into halves lengthwise

1250g punnet cocktail truss tomatoes

½ cup Rylstone Olive Oil

 150g feta or goats cheese, broken in small pieces

Handful fresh herbs of your choice.

Preheat oven to 180 C. Place onion, garlic, chilli and beetroot into a large roasting pan. Season and toss with half of the Rylstone Olive oil. Cover with foil and roast for 30 minutes. Remove foil and add remaining vegetables. Toss with remaining oil and roast for a further 30 minutes.  Squeeze out the roasted garlic over the vegetables. Scatter over cheese, fresh herbs and a drizzle of extra oil to serve.

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