Ingredients
2 red peppers (seeds and membrane removed)
1 large zucchini, sliced into thick rounds
1/4 butternut squash, cubed
2 tbsp extra-virgin olive oil
1 bunch asparagus, trimmed
2 bunches cherry tomatoes on the vine
Feta Dressing
150 grams (1/2 wheel) of SPCA Certified Feta, crumbled
1/3 cup of 2% milk
1/4 cup extra-virgin olive oil
1-2 garlic cloves
Method
1. Preheat the oven to 350º F. Lightly grease a baking tray.
2. Place the squash on the tray and roast for 20 minutes. Add peppers, zucchini and tomatoes to the tray, roast for 15 minutes. Place asparagus spears in a small baking dish. Drizzle with a little olive oil and place in the oven. Roast for 15 minutes or until tender but firm. Remove and allow vegetables to cool.
3. To make dressing, blend all ingredients in a food processor/blender until smooth.
4. To serve, place the vegetables on a serving plate with a small bowl of feta dressing for dipping.
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