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Some roasted root veg with feta added in the last few minutes for a bit of a melted.
Ingredients
Makes 4 servings
- One celeriac
- An aubergine
- 2 red peppers
- 4 field mushrooms
- Two blocks feta cheese
- One glass dry white wine
- Olive oil
Preparation
Chop up the veg pretty coarsely (roughly 2-inch cubes) and put in a big oven roasting tray. Add glass dry white wine and sprinkle with olive oil. DO NOT ADD SALT.
Place tray in a hot oven (c200 degrees centigrade) for 15 minutes, then turn down the temperature to 150 degrees and put back into the oven for a further 20-30 minutes.
Check that the vegetables are cooked through--ESPECIALLY the celeriac. When they are done, break the feta over the vegetables and return to the oven for a further 5 minutes.
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