Ingredients
- 2/3 cup Liquid Gold Frantoio Extra Virgin olive Oil (or any of our Robust EVOO)
- 2 cups fresh vegetables (almost anything from Bok Choy to Broccoli will work. Make it colourful)
- fingerling potatoes (if serving without pasta or rice)
- 1 red bell pepper and dice to ½ inch
- 1 yellow bell pepper and dice to ½ inch
- 1 red onion, peeled and dice to ½ inch
- 3 scallions sliced
- 2 minced garlic cloves
- 1 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/3 Liquid Gold Sicilian Lemon White Balsamic or Lemon Juice
- ¼ cup toasted pine nuts or slivered almonds
- 3/4 pound block Feta and dice to ½ inch
- bunch fresh basil leaves, cut into ribbons
Directions
Preheat the oven to 425 degrees. On a large baking sheet toss the
peppers, onion, 'must go veggies' with the minced garlic and 1/3 cup of
olive oil, roast for 20 minutes; pull the baking sheet out and toss all
vegetables once and return the vegetables to the oven and continue
roasting for another 15 to 20 minutes until browned. For the dressing, combine Sicilian Lemon Balsamic or lemon juice, 1/3 cup
olive oil, 1 teaspoon salt, and pepper and pour on the pasta
and vegetables. Let cool to room temperature. Add the diced scallions
pine nuts or almonds, feta, toss and sprinkle basil ribbons on top of mixture and
serve.
This can be served as a side dish or with rice or pasta. For a change, try Traditional Balsamic.