Ingredients:

  • 500g butternut squash, peeled and cubed into 1-inch pieces
  • 2 large red bell peppers, deseeded and cut into wide strips
  • 2 medium zucchini, sliced into 1-inch thick half-moons
  • 1 large red onion, cut into 1/2-inch thick wedges
  • 1 medium Chinese eggplant, sliced into 1/2-inch rounds
  • 60ml extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced into a paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 100g block feta cheese, crumbled
  • 0.5 cup fresh parsley and mint, roughly chopped
  • 2 tablespoons toasted pine nuts

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare two large rimmed baking sheets to ensure vegetables have enough 'pan real estate' for proper roasting.
  2. Prepare the vegetable base: Ensure all vegetables are bone-dry after washing. Cube the squash into 1-inch pieces and slice the high-moisture vegetables like zucchini and eggplant into larger 1-inch chunks to match cooking times.
  3. Create the garlic-lemon emulsion by whisking together the extra virgin olive oil, lemon juice, minced garlic paste, oregano, thyme, sea salt, and black pepper until emulsified.
  4. In a large bowl, toss the prepared vegetables with the emulsion, ensuring every crevice is coated to prevent the seasoning from sliding off during roasting.
  5. Spread the vegetables in a single layer across the two baking sheets. Avoid overcrowding to prevent steaming.
  6. Roast for 30 minutes, rotating the pans halfway through, until the vegetables achieve mahogany-colored charred edges and velvety centers.
  7. Remove from the oven and immediately top with crumbled feta cheese, fresh herbs, and toasted pine nuts before serving.