Oven Roasted Veggies with Feta

Serves 6 as a main course side dish

Ingredients

• ¼ cup olive oil
• 18 baby carrots, peeled
• 12 finger potatoes
• 12 baby turnip, peeled
• 1 cup pearl onions
• 12 garlic cloves, peeled
• 18 baby corn ears
• 3 Portobello mushroom caps, roughly chopped
• 3 celery stalks, roughly chopped
• 3 cups kale leaves, washed, spines removed and roughly chopped
• 1 bouquet garni
• 1 cup black olives, pitted
• Juice of 1 lemon
• 1 cup feta cheese, crumbled
• 1 cup fresh basil leaves, torn into pieces
• salt and pepper to taste

Directions

1. Preheat your oven to 450F
2. Heat the olive oil in a large skillet over medium heat
3. Add the carrots, potatoes, and turnip. Season with salt and pepper. Cover and sauté for 10 minutes
4. Add the pearl onions, garlic, and corn. Cover and sauté for 10 minutes longer
5. Add the mushrooms, celery and kale. Stir and sauté for another 10 minutes uncovered
6. Add the bouquet garni and stir to mix. Transfer to the oven and roast uncovered for 10 minutes
7. Reduce heat to 350F and roast for 10 minutes longer or until the veggies turn a nice golden brown
8. Remove skillet from oven and transfer the veggies to a large serving platter
9. Squeeze the lemon juice over top. Garnish with the feta cheese and basil. Serve immediately