Roasted Vegetables with Creamy Whipped Feta

Name: Roasted Vegetables with Creamy Whipped Feta
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American,
Ingredients: 4 oz feta cheese; 1/4 cup plain yogurt; 2 tbsps sour cream; 1 tbsp mayonnaise; 2 tsps fresh lemon juice; 1 small clove garlic minced (about 1/2 teaspoon); 1 small eggplant cut into 1-inch chunks; 1 medium red bell pepper cut into 1-inch chunks; 1 medium red onion cut into 1-inch chunks; 2 Portobello mushroom caps sliced; 2 plum tomatoes seeded and quartered; 1/4 cup olive oil; 2 tbsps Mediterranean Herb and Salt Blend

Our Mediterranean Spice & Salt mixture adds a zesty, herb-forward edge to roasted vegetables. Served with a tangy feta sauce, this makes a beautiful side for simply cooked proteins or a bright vegetarian main.

15m

PREP TIME

40m

COOK TIME

199

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

Creamy Whipped Feta
4 ounces feta cheese
1/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons fresh lemon juice
1 small clove garlic, minced (about 1/2 teaspoon)
Roasted Vegetables
1 small eggplant, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
2 Portobello mushroom caps, sliced
2 plum tomatoes, seeded and quartered
1/4 cup olive oil
2 tablespoons McCormick Gourmet™ Global Selects Mediterranean Herb & Salt Blend

INSTRUCTIONS

1 For the Creamy Whipped Feta, place all ingredients in a food processor or blender and pulse until smooth. Cover and refrigerate until ready to use.
2 For the Roasted Vegetables, preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Mediterranean Herb & Salt Blend; toss to coat well. Arrange vegetables in single layer on foil-lined shallow baking pan. Roast 35 to 40 minutes, stirring halfway through cooking. Garnish with chopped parsley, if desired, and serve with Creamy Whipped Feta.