Mediterranean Roasted Vegetable & Feta Platter

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Mediterranean Roasted Vegetable & Feta Platter

Prep Time: 20 minutes Cook Time: 35–40 minutes Servings: 4–6

Ingredients

Roasted Vegetables:

• 1 medium butternut squash (or sweet potato), peeled, seeded, and cut into 1-inch cubes
• 2 medium beetroots, peeled and cut into 1-inch wedges
• 2 cups Brussels sprouts, trimmed and halved
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano or Italian seasoning
• 1 tsp sea salt
• ½ tsp freshly cracked black pepper

Toppings & Fresh Additions:

• 7 oz (approx. 200g) feta cheese, cubed or crumbled
• ½ cup fresh pomegranate seeds (arils)
• 1 medium avocado, sliced or diced
• ¼ cup fresh flat-leaf parsley, finely chopped

Maple Dijon Vinaigrette (Optional Dressing):

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice (or apple cider vinegar)
• 1 tbsp pure maple syrup (or honey)
• 1 tsp Dijon mustard
• Pinch of salt and black pepper

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup and even browning.
2. Season the Vegetables:
   • In a large mixing bowl, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, half the garlic powder, oregano, salt, and black pepper. Spread them evenly in a single layer on the first baking sheet.
   • In the same bowl (to avoid staining other veggies prematurely), toss the beetroot wedges with the remaining 1 tablespoon of olive oil, remaining garlic powder, oregano, salt, and pepper. Spread across the second baking sheet.
3. Roast to Caramelize: Roast in the oven for 30–35 minutes, turning halfway through, until all vegetables are fork-tender and develop golden, caramelized edges. Remove and let cool for 5 minutes.
4. Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper until completely emulsified.
5. Assemble the Platter: Transfer the warm roasted butternut squash, beets, and Brussels sprouts onto a wide serving platter, spreading them out evenly. Tuck in the fresh avocado slices.
6. Garnish & Serve: Scatter the cubed feta cheese and vibrant pomegranate seeds generously over the top. Sprinkle with fresh chopped parsley and a light crack of fresh black pepper. Drizzle the vinaigrette lightly over the platter just before serving warm or at room temperature.