These Wine Roasted Vegetables with Feta are full of flavor from the wine, garlic and herbs. The array of vegetables is not only beautiful in color but also has a great texture. The vegetables include purple potatoes, butternut squash, fennel, carrots, red onion and leek. The feta is barely baked so it adds a dimension to the overall texture of the dish. Serve it with some crusty bread and wine.
Christmas is just around the corner and I am still scrambling. It’s all good though because it’s all about having fun with the process. We had a fun weekend that started with our friend’s annual Swedish party called St. Lucia that is celebrated on December 13th. All of the kids hold candles and walk around the garden and then they sing Christmas carols. It’s fun to watch the little kids and seeing how much they have grown over the years.
The next day Robby and I went to Paloma’s 7th birthday party that was just as much fun for us adults as it was for the kids. They had an animal show with Baboons, little monkeys, an alligator and an albino python. It was pretty incredible! One of the baboons was named Mickey and he absolutely loved to pose for photos. The cool thing is that these animals were all rescues and the owner/trainers treated them like they were their children.
This is a wonderful side dish for any feast. It can be served as a main as well as a side dish. Meals like this are perfect for incorporating more vegetable into your diet while not sacrificing on flavor! This dish would make a wonderful Christmas dinner addition for those vegetarians in your life.
You can add your favorite vegetables that you love to make it your own. If you are making this for friends or family, you might want to prep all of the vegetables the day before by adding them together in a casserole dish together along with wine, oil, lemon, pecorino, garlic, herbs, salt and pepper. Cover them and keep them in the refrigerator overnight. You can also do the same with the feta. That way, you won’t have to do much other than bake and mix in the feta and final bake.
These Wine Roasted Vegetables pair well with an unoaked Chardonnay, Sauvignon Blanc from the Marlborough, Pinot Gris or a Tempranillo.
Wine Roasted Vegetable with Feta
Ingredients
- 1 1/2 Lb. Small Butternut Squash - peeled - seeds removed - cut into 1/2 inch cubes
- 4 Carrots - sliced into quarter inch rounds
- 3 Small Purple Potatoes - cut into 1/2 inch cubes
- 1 Fennel Bulb - cut in half - tops and core removed - sliced
- 1 Leek - dark green leaves cut off - cut lengthwise - washed and sliced
- 1/2 Red Onion - cut into chunks or diced
- 6 Garlic Cloves - 2 thinly sliced - 4 minced
- 1/3 Cup Dry White Wine - I used Sauvignon Blanc from New Zealand
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cup Pecorino Cheese - finely shredded
- 1 Tablespoon Fresh Thyme - leaves removed - minced
- 1 Tablespoon Fresh Sage - minced
- 1 1/2 Teaspoon Sea salt
- 1/2 Teaspoon Black Pepper
Feta
- 8 to 10 oz. Feta - cut into 1/2 inch cubes - divided
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dry White Wine
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1 Teaspoon Fresh Thyme - leaves removed
Garnish
- Pomegranate Seeds - optional
- Sprigs of Thyme
Instructions
Feta
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Cut the feta into 1/2 inch cubes and place into a shallow dish with a lid.
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In a small bowl, whisk together the oil, wine, lemon juice, and thyme.
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Pour over the feta and let sit for 30 minutes or refrigerate overnight.
Vegetables
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Peel and cut the squash into bite-sized pieces.
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Place in a colander and sprinkle with salt to remove excess water.
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Leave for about ten minutes. * (This step is optional. It depends on if you want the extra juice for dipping bread into.)
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Dice all the vegetables into bite-sized pieces that are approximately the same size.
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Pile the vegetables into a baking dish.
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In a small bowl, whisk together the oil, wine, herbs, lemon, garlic, salt and pepper and mix into the veggies.
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Add the pecorino and mix thoroughly.
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Let sit for 30 minutes or refrigerate overnight. If you're in a hurry, you can skip letting them sit.
Bake/Assemble
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Position rack in the middle of the oven.
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Preheat the oven to 400 degrees.
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Place the dish in the oven and bake veggies for 30 minutes.
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Stir and bake for 30 more minutes.
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Top with the feta and bake for 10 more minutes.
Recipe Notes
The squash produces a lot of water that you can minimize by adding salt and letting it sit to pull out excess water. But, if you are going to eat it with bread I recommend skipping the salt part.
Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene. It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels. It has a significant amount of potassium and vitamin B6 which is great for the nervous and immune systems. A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C. Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.
Purple potatoes are originally from their origins in Peru and Bolivia. They contain 4 times as much antioxidants as Russet potatoes. The deep blue or purple color produces an flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found it blueberries, blood oranges, pomegranates and black rice. They are high in potassium and have anti-inflammatory properties. Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and has been linked to lowering blood pressure. They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.
Fennel has a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood. The fiber also helps remove carcinogens from the colon and it can eliminate constipation. It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping to prevent the occurrence of cancer. It is an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration. There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities. It also increases the reach of oxygen to the brain. The fronds of the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good source of vitamin-A, C and K.
