Albanian Roasted Vegetables with Feta (Tavë me Presh)
Dive into the heartwarming flavors of Albania with this rustic and vibrant dish of roasted vegetables and tangy feta cheese, perfect for a wholesome dinner or a hearty side.
Equipment
- Large mixing bowl
- Baking sheet
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 2 medium zucchini, sliced (about 1 lb / 450 g)
- 2 red bell peppers, deseeded and cut into strips (about 1/2 lb / 225 g)
- 1 large red onion, sliced (about 1/4 lb / 110 g)
- 3 medium carrots, peeled and sliced (about 1/2 lb / 225 g)
- 1 lb leeks, cleaned and chopped (450 g)
- 4 cloves garlic, minced
- 1/4 cup olive oil (60 ml)
- 1 tsp salt (5 g)
- 1/2 tsp black pepper (2.5 g)
- 1 tsp dried oregano (5 g)
- 1/2 tsp paprika (2.5 g)
- 6 oz feta cheese, crumbled (170 g)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the zucchini, red bell peppers, red onion, carrots, and leeks. Toss with the minced garlic, olive oil, salt, black pepper, dried oregano, and paprika until all the vegetables are well coated.
- Spread the vegetable mixture evenly on a large baking sheet. Ensure the vegetables are in a single layer for even roasting.
- Roast in the preheated oven for 35 minutes, or until the vegetables are tender and have a golden edge.
- Remove the baking sheet from the oven and sprinkle the crumbled feta cheese over the hot vegetables.
- Return the baking sheet to the oven and roast for an additional 10 minutes, or until the feta is slightly melted and golden.
- Garnish with fresh parsley before serving.
Notes
Adjust the seasoning according to your taste preference. Additional herbs like thyme or rosemary can also be added for more flavor.
This dish pairs well with crusty bread or as a side to grilled meats or fish.
Leftovers can be stored in an airtight container in the refrigerator and make a great addition to salads or wraps.