Low-carb Mediterranean roasted veg with sheep's cheese

Low-carb Mediterranean roasted veg with sheep's cheese: courgette, pepper, cherry tomatoes and feta from the oven, finished with extra virgin olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 350 kcal per serving
• Protein: 14 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 1 courgette
• 250 g cherry tomatoes
• 150 g feta
• 3 tbsp extra virgin olive oil
• 1 pepper

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Wash the courgette and pepper, dry them and cut them into even pieces. Remove the seeds and pith from the pepper.
2. Wash the cherry tomatoes and put them in a large bowl with the courgette and pepper. Toss everything thoroughly with the olive oil, salt and black pepper.
3. Spread the veg on a baking tray lined with baking paper and roast in the preheated oven at 200 °C (180 °C fan) for 20–25 min, until soft and coloured at the edges.
4. Crumble or dice the feta and put it on the hot roasted veg. Leave it to stand briefly until it softens slightly.
5. Add herbs if you like and leave everything to cool briefly.
6. Serve the veg warm, straight from the oven.

Good to know

An oven dish like this is little work and tastes of a warm dinner with no detours. The veg turns sweet and juicy, and the sheep's cheese adds salty depth.

Swaps

Sheep's cheese → goat's cheese (similar protein content, often a little stronger in flavour); Pepper → aubergine (also contains fibre and roasts well); Cherry tomatoes → red onions; Extra virgin olive oil → avocado oil (heat-stable, mainly monounsaturated fats).

Allergens

Contains milk (sheep's cheese). Usually suitable for children if the cheese isn't too salty, and during pregnancy only use pasteurised sheep's cheese.