Summer vegetables with feta on a baking sheet

Votes: 1

How to Make - Summer Vegetables with Feta on a Sheet Pan

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 556, total fat 33 G., saturated fats 15 G., proteins 19 G., carbohydrates 49 G., fiber 8 G., cholesterol 76 mg, sodium 821 mg, sugar 18 G.

A wonderful summer dish on a baking sheet. Warm roasted vegetables and bulgur are served with fresh escarole, softening its flavor and texture, while balsamic reduction adds a finishing sweet note. If you're in a hurry, you can use store-bought balsamic reduction, but keep in mind that it's easy to make at home. You'll have leftover balsamic reduction for later. Serve with roasted or grilled vegetables, poultry, pork, or fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup balsamic vinegar
1 sprig of fresh rosemary + 2 tbsp leaves
1 tbsp. honey
4 ears of corn, kernels removed
8 young sweet peppers, stemmed, seeded and halved
1 medium zucchini (about 200 g), cut into 1 cm thick circles.
6 green onions, peeled and cut into 5cm pieces.
1/4 tsp red pepper flakes
4 tablespoons extra-virgin olive oil
350 g feta, cut into 1 cm thick slices.
1 cup fine bulgur
8 cups torn inner escarole or baby spinach leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, zucchini, zucchini, corn kernels, feta cheese, bulgur groats, escarole salad, spinach, balsamic vinegar, rosemary, honey

Cooking the dish according to the recipe:

Place a rimmed baking sheet on the bottom rack of the oven. Preheat the oven to 220°C.
Combine the vinegar, rosemary sprig, and honey in a small saucepan. Bring to a boil, reduce heat, and simmer until the syrup thickens and reduces to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.

Carefully remove the hot baking sheet from the oven. Place the corn, peppers, zucchini, and green onions on the baking sheet. Sprinkle with red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of olive oil and toss. Arrange the feta slices on top of the vegetables. Bake until the vegetables are tender and the feta is heated through and softened, about 15 minutes.
While the vegetables are roasting, combine 1 cup water, 1 teaspoon salt, and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and add the bulgur. Remove from heat and cover. Let sit for 8 minutes, then fluff with a fork.
Once the vegetables are tender, turn the oven to broil and move the baking sheet to the top rack. Grill until the cheese and vegetables are golden brown in spots, about 2 minutes.
To serve, divide the escarole among 4 shallow plates. Top with warm bulgur, vegetables, and feta. Drizzle with balsamic vinegar and serve.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Baking tray / Summer dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / Food Network - recipes