Roasted Vegetables with Creamy Whipped Feta

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.

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