1 red onion, sliced
2 small zucchini
1 red pepper
10 white mushrooms
10 Cherry tomatoes
1 small eggplant, cubed
1 carrot, julienned
fresh mint leaves
Feta Cream Sauce
½ cup crumbled Feta cheese from the island of Lemnos P.D.O.
¾ heavy cream
1 Tablespoon Kalamata olive paste
1 Tablespoon Kalamata Balsamic Vinegar “Papadimitriou”
4 Tablespoons Extra Virgin Olive Oil Manaki Variety
Coarse Salt from the Mesologgi sea lake
fresh Organic Mint leaves
For Roasted Vegetables
Clean and cut the vegetables into bite size pieces. Place onto baking dish, season with salt and pepper, drizzle with olive oil and toss to coat.
Bake in pre-heated 400 degree oven for 15 minutes or until desired doneness.
For Feta Cream
In small saucepan over medium heat, at crumbled feta cheese and heavy cream. Stir well and cook for 5 minutes until sauce is creamy.
In small bowl, mix together olive paste, olive oil, vinegar and salt and pepper and stir well.
Remove vegetables from oven, place on serving plate and drizzle with feta cheese cream and olive paste vinaigrette.
Garnish with fresh mint.