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Photo of Roasted vegetables with feta and chickpeas by WW

Roasted vegetables with feta and chickpeas

3
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
For a modern take on a midweek roast, serve up delicious diced vegies tossed with chickpeas and feta.

Ingredients

Mushrooms

300 g, button variety, halved or quartered if large

Red capsicum

1 medium, cut into 2cm pieces

Pumpkin

500 g, peeled, cut into 2cm pieces

Red onion

1 medium, cut into thin wedges

Eggplant

1 medium, cut into 2cm pieces

Zucchini

2 medium, cut into 2cm pieces

Cherry tomatoes

250 g

Garlic

2 clove(s), thinly sliced

Fresh rosemary

1 tbs, finely chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Reduced fat feta cheese

120 g, crumbled

Baby spinach

1 cup(s), (20g)

Rocket

1 cup(s), (30g)

Lemon(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange mushrooms, capsicum, pumpkin, onion, eggplant, zucchini, tomatoes and garlic in a single layer on prepared trays. Lightly spray with oil and sprinkle with rosemary. Bake for 35 minutes or until tender and golden.
  2. Sprinkle roasted vegetables with chickpeas and feta and bake for 5 minutes. Toss roasted vegetable mixture with spinach and rocket. Divide among bowls and serve with lemon wedges.

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