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…
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