Greek Style Potatoes and Zucchini with Feta
A friend was talking about an amazing dinner she had in the city at a Greek restaurant. She described the freshly grilled fish served with roast vegetables topped with feta.
The vegetable dish included potatoes, zucchini and tomatoes- roasted perfectly and topped with feta. As I heard the description, I was already envisioning it in my mind. I wanted to make the dish soon- the combination sounded amazing.
As I was cooking the shrimp bisque, I was wondering what to serve with the soup to balance it off. I thought of roasted vegetables my friend had described and decided on serving it with the soup.
I went to the farmers market and purchased fresh zucchini, fingerling potatoes and some delicious tomatoes. I cut them up and added garlic, oregano and olive oil. Once the vegetables are roasted to perfection, I added the feta. The vegetables were delicious with the oregano and feta. They were a perfect complement to the shrimp bisque. The crusty bread finished the dish off beautifully…
- 1 pound fingerling potatoes, almost cooked, cut into 1-inch pieces
- 2 zucchinis cut in half and then into 1-inch half moons
- 4 plum tomatoes, cut into one-inch squares, seeds taken out
Preheat oven to 400 degrees F.
Place the potatoes, zucchinis and tomatoes on a lined cookie sheet.
- 2 garlic cloves
- 1 tablespoon fresh oregano
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
- ½ cup feta cheese, crumbled
Add the garlic, oregano and salt into a mortar and pestle. Mash into a paste and slowly add the olive oil. Mix well and add to the vegetable mixture.
Roast in the oven for half an hour, or till the vegetables are golden brown. Take out and add the cheese. Mix well and roast in oven for another 5 minutes and serve immediately.
