A few weeks ago, when this recipe came through my social media scroll, I knew that it would become a regular in our weekly meal rotation. We love roasted veggies of any sort and feta is so yummy, especially when it’s warm. The first time I made this recipe, I decided to turn it into a bowl – even though it’s shown on a plate. (You can see other examples of my bowl recipes here, here, and here.)
This recipe calls for baby broccoli and grape tomatoes, but I think any combination of seasonal veggies would work. I’d like to try it using sweet potatoes or butternut squash.
We served it atop brown rice cooked according to package instructions – quinoa, farro or any other grain would be good also. R grilled wild-caught blackened salmon and we topped it all off with some fresh basil. It was delicious.
