I love making the vegetables the “star” of the plate and the meat more like a side! This Greek inspired dish is a surefire way to make your veggies shine. Delicious served warm or cold.
Ingredients:
1 head cauliflower, stem and core removed and cut into bite sized pieces
1 red bell pepper, seeds and membrane removed and cut into bite sized pieces
3 tablespoons olive oil, divided
2 teaspoons dried Italian herb blend, divided
salt & black pepper, to season
juice from 1/2 fresh lemon (about 2 tablespoons)
2 tablespoons capers, drained
4 green onions, thinly sliced
1/4 cup crumbled feta cheese
fresh parsley, for garnish
Directions:
1. Preheat oven to 425 degrees F. Line a sheet tray with parchment paper.
2. In a bowl, toss together cauliflower, red bell pepper, 1 tablespoon oil, and 1 teaspoon dried Italian herb blend. Season with salt and black pepper. Spread evenly on the prepared sheet tray. Roast in the oven for about 30 minutes, or until tender & lightly browned, flipping veggies half way through.
2. While the veggies roast, prepare the dressing in the same bowl. Stir together the lemon juice, 1 teaspoon dried Italian herb blend, 2 tablespoons olive oil, capers, and green onions.
3. Remove the vegetables from the oven when done and add to the bowl of dressing while still warm. Stir to combine.
4. If serving warm, garnish with both feta and parsley and enjoy!
5. If serving cold, let cool at room temperature about 15-20 minutes. Then, stir in feta and garnish with parsley and store covered in the fridge until ready to serve.
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