Salads are nice, and who doesn't love a crudité, but when you’re craving veggies and want something warm and hearty, our recipe for roasted vegetables with feta is hard to beat. And it couldn't be any simpler to execute: Just cut up some squash, eggplant, onions, cherry tomatoes and sweet...
Method
Preheat your oven to 450 °F (230 °C). If cooking with a Koda 2 Max, use the infrared thermometer to quickly and accurately check the temperature of the pizza stone.
In a large bowl, mix all of the cut vegetables together, then toss with olive oil, salt and pepper.
Layer the vegetables evenly in your roasting pan and put it in the oven.
If cooking in an Ooni, roast for 15 to 20 minutes, stirring occasionally. If cooking in a conventional oven, cook for 25 to 30 minutes, stirring occasionally. In both ovens, you’ll know your vegetables are done when they’re cooked through, softened and lightly charred.
Using your oven gloves, remove the pan from the oven. Remove the vegetables from the pan, season with the lemon juice, then top with the feta and fresh herbs. Serve and enjoy!
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