roasted greek saladrating:
a summer recipe. First, take one greek ...
serves 4 as main course or 6 as starter
nb: marinating starts at least one hour before serving
cooking time 10 mins
225g (8ozs) feta cheese
30ml (2 tablespoons) olive oil
2.5ml (1/2 teaspoon) balsamic or red wine vinegar
15ml (2 tablespoons of fresh lemon juice)
30ml (1 tablespoon) chopped fresh thyme
700gm (11/2 lbs) tomatoes
900gms (2lbs) courgettes
4 cloves of garlic
225g (8ozs) small red onions
50g (2ozs) pitted black olives
step 2 will take at least 40 mins, so start it about 20 mins after you have completed step 1 (ie while feta is marinating).
slice feta into pieces 1cm thick. Mix together 15ml (1 tablespoon) olive oil, the vinegar, lemon juice and half the chopped thyme. Season with black pepper. Pour over feta and leave to marinate for at least an hour.
pre-heat oven to 230 C (Mark 8).
halve or quarter the tomatoes, thickly slice courgettes, thinly slice garlic cloves and quarter onions. Place courgettes, garlic and onions in a roasting tin with remaining olive oil. Cook for 30 mins, turning occasionally. Add tomatoes, olives and remaining thyme. Cook for a further 10 mins or until vegetables are tender. Season.
just before end of cooking time, drain cheese from marinade; place on baking sheet in the oven for 5-7 minutes or until bubbling and slightly browned.
serve vegetables and feta with remaining marinade poured over them.
substitute roughly-chopped aubergine and onion for half the courgettes and tomatoes. Add at step 2 with courgettes.
use a fish slice (egglander) to move the feta gently and avoid breaking it up.