- 2 butternuts, sliced into wedges, peel and pips intact
- 4 sweet onions, quartered
- 2 yellow sweet peppers, halved
- 1 sprig rosemary
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 12 kalamata olives, pitted
- 200 g honey tomatoes
- 4 rounds organic-feta cheese, halved
- 4 t tomato chilli jam
- crusty bread, for serving
Preheat the oven to 200ºC.
Place the butternut, onion and pepper on a baking tray then scatter with rosemary, drizzle with olive oil and season.
Bake until the vegetables start to soften and turn golden brown, then remove from the oven and add the olives, tomatoes and feta.
Bake for a further 5 to 10 minutes.
Remove from the oven and drizzle with the chilli jam. Serve with warm, crusty bread.
Per serving: 2873.2kJ, 19.8g protein, 35.2g fat, 58.3g carbs
It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups.