I am constantly looking for new flavor combinations with vegetables. I keep thinking, I’ve just have to make them more exciting, especially since we are eating less meat, and I know that a lot of my readers are vegetarians.
So last night I came up with this one. Roasted broccoli and spring onions topped with feta cheese and toasted bread crumbs. The bread crumbs were really leftover croutons that were too few for another Caesar salad, so I crushed them up in my mortar and pestle and threw them on top. Easy, right? This is why you should always make extra croutons! The more you cook, the more you can have various, ready-made ingredients at your disposal.
This was so yummy!!
ROASTED BROCCOLI AND SPRING ONIONS WITH FETA AND TOASTED BREAD CRUMBS – serves 4
1 head of broccoli
1 bunch of spring onions, ends and tops trimmed and bulbs split if large, or 1 large shallot, peeled and thickly sliced
2 tbs. olive oil
1/4” thick slice of feta cheese
1.5 tbs. toasted bread crumbs or crushed croutons
Preheat oven to 400 degrees. Wash, trim and peel stalks of broccoli and cut lengthwise into similar sized pieces. On a baking sheet, combine the broccoli with the spring onions and toss with the olive oil. Season to taste with salt and pepper and place in the oven to roast. Check at 15 minutes and toss. Total time should take about 35 minutes or until the stems are fork tender to your liking. I love it when the broccoli florets get a little charred in places.