Description
A vibrant and flavorful dish featuring roasted seasonal vegetables tossed in a spicy-sweet hot honey glaze, served over creamy whipped feta for a perfect balance of heat, sweetness, and tang.
Ingredients
Scale
For the Crust:
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onion, chopped into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons hot honey (store-bought or homemade with honey and chili flakes)
- 8 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- Fresh parsley or cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chopped vegetables with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and slightly charred. Drizzle with hot honey during the last 5 minutes of roasting.
- While the vegetables roast, prepare the whipped feta: In a food processor or blender, combine crumbled feta, Greek yogurt, and lemon juice. Blend until smooth and creamy, about 1-2 minutes.
- To serve, spread the whipped feta on a plate or in a bowl. Top with the hot honey roasted vegetables. Garnish with fresh parsley or cilantro.
Notes
You can customize the seasonings to taste.