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Roast Vegetable Bake with Feta

30 Minute Roast Vegetable Bake with Feta. Veggie's dream - feta and veggies cooked to perfection with minimal hands on time.

Serves: 2 Time: 30 minutes



  • 400g can chickpeas, drained & rinsed

  • 100g sweet potato, 1 inch diced

  • 1 red bell pepper, roughly cut

  • 1 aubergine, 1 inch diced

  • 1 courgette, 1 inch diced

  • 1 red onion, cut in wedges

  • 1 teaspoon olive oil

  • 1 1⁄2 tablespoon dukkah (if you have it, or the equivalent of cumin & coriander seeds)

  • Salt & pepper, to taste

  • 85g feta, crumbled

  • 100g rocket leaves


  1. Preheat oven to 200°C and line a roasting tray with baking paper.

  2. Toss chickpeas, sweet potato, bell pepper, aubergine, courgette and onion with oil, dukkah, salt and pepper.

  3. Spread on tray and roast for 25 minutes, tossing half way through, until cooked and caramelised.

  4. Divide between two plates, top with feta and serve with rocket.

Money Saving Tip

This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them or use as extras in this recipe.


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Rosie ❤️


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