Fire-Roasted Vegetables with Feta

Summer vegetables roasted fast in a hot pizza oven until soft and lightly charred, then finished with feta, lemon and a heap of fresh herbs.

Untested: I have not cooked this one yet — the pizza oven has not been bought. It is here for the Pizza Ovens dive, and it is adapted from the source named in the Notes.

Ingredients

• 1 yellow squash, in 1-inch (2½ cm) pieces
• 1 small eggplant, in 1-inch pieces
• 2 sweet peppers, in 1-inch pieces
• 1 red onion, in ½-inch pieces
• 1 bunch cherry tomatoes
• 40 g (3¼ tablespoons) extra-virgin olive oil
• 15 g (1 tablespoon) kosher salt
• 5 g (½ tablespoon) black pepper
• 120 g (1 cup) feta, cubed
• 20 g (3 tablespoons) mint, chopped
• 20 g (3 tablespoons) parsley, chopped
• 20 g (4 tablespoons) dill, chopped
• 1 lemon

Directions

1. Heat the oven to about 450 °F (230 °C).
2. Toss the vegetables with the oil, salt and pepper and spread them in one layer in a cast-iron or roasting pan.
3. Roast 15–20 minutes, stirring, until soft and lightly charred.
4. Finish with lemon juice, the feta and the herbs.

Notes

Source Adapted from Lauren Smith, “Roasted Vegetables with Feta and Fresh Herbs,” on Ooni’s recipe pages. In a kitchen oven it takes 25–30 minutes.

When A good dish for the falling heat after the pizzas.

The Pizza Ovens dive on the Food site covers the oven, the fire and the dough in depth.