Can I make this with frozen vegetables instead of fresh?

While fresh vegetables provide the best texture and caramelization, you can use frozen vegetables in a pinch. Thaw and drain them thoroughly first, and reduce the cooking time by about 5-10 minutes. The texture won't be quite as perfect, but the flavors will still come together nicely.

My whipped feta seems too thick. What should I do?

Feta texture can vary by brand. If your whipped feta is too thick, add an extra tablespoon of Greek yogurt or a splash of olive oil and blend again. For a thinner, more dip-like consistency, a tablespoon of lemon juice works wonderfully while adding brightness.

Can I prepare this dish for meal prep?

Absolutely! Roast the vegetables at the beginning of the week and prepare the whipped feta. Store separately and assemble portions as needed. The vegetables are delicious cold or at room temperature, making this perfect for lunch boxes or quick dinners.

How can I make sure my vegetables don't turn out soggy?

Three key factors prevent soggy vegetables: high heat (400°F is perfect), enough space between vegetables on the baking sheet, and patting vegetables dry before tossing with oil. If your vegetables still turn out soft, try reducing the amount of oil slightly next time.

Garlic Roasted Vegetables with Whipped Feta Recipe

Name: Garlic Roasted Vegetables with Whipped Feta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1/2 large head cauliflower, cut into florets; 1 small crown broccoli, cut into florets; 3 small potatoes, sliced into thin half moons; 1 red bell pepper, sliced into chunks; 2 carrots, sliced into medium pieces; 1/3 cup olive oil; 5 cloves garlic, minced; 1 tsp each onion powder, paprika, Italian herb blend; Salt and pepper to taste; 8 oz block feta cheese; 3 tbs Greek yogurt (or mayo); 2 tbs cream cheese, room temp; 1 tbs honey; Serve with lemon wedges, drizzle of olive oil and black pepper

Description

A delightful recipe for Garlic Roasted Vegetables served with creamy Whipped Feta, offering a perfect combination of roasted flavors and tangy creaminess, suitable for a variety of dietary preferences.

Ingredients

Units Scale

Vegetables:

1/2 large head cauliflower, cut into florets
1 small crown broccoli, cut into florets
3 small potatoes, sliced into thin half moons
1 red bell pepper, sliced into chunks
2 carrots, sliced into medium pieces
1/3 cup olive oil
5 cloves garlic, minced
1 tsp each onion powder, paprika, Italian herb blend
Salt and pepper to taste

Whipped Feta:

8 oz block feta cheese
3 tbs Greek yogurt (or mayo)
2 tbs cream cheese, room temp
1 tbs honey
Serve with lemon wedges, drizzle of olive oil and black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 400℉. Line a large rimmed baking sheet with parchment paper. Gather all of your prepped chopped veggies onto the baking sheet.
Prepare seasoning: In a small glass pitcher, whisk together the olive oil, garlic, onion powder, paprika, herb blend, and salt and pepper to taste.
Coat vegetables: Pour the seasoning mixture over the veggies and toss to coat all evenly. Spread the veggies out as evenly as possible, ensuring most of them are touching the bottom of the pan.
Roast vegetables: Roast the vegetables for 20 minutes, then remove from the oven and flip them over. Roast for another 20 minutes until golden and tender.
Prepare whipped feta: Add all whipped feta ingredients into a mini food processor and pulse until smooth. Taste and adjust honey if needed for sweetness.
Serve: Spread a layer of whipped feta on a serving platter and top with the roasted vegetables. Alternatively, serve them individually on plates. Accompany with lemon wedges, a drizzle of olive oil, and a sprinkle of black pepper.

Notes

Make sure vegetables are evenly cut for consistent roasting.
Adjust seasoning based on your taste preferences.
Whipped feta can be made ahead and stored in the refrigerator.
Serve warm for the best flavor combination.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 6g
Sodium: 500mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 20mg