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Roasted Vegetables with Feta and Dill

Three Stars Guiding Stars

  • Servings:

    Serves 6 to 8 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    40 minutes

Ingredients

2 lb. Hannaford Fingerling Potatoes, scrubbed and halved lengthwise
5 Tbsp. Taste of Inspirations Greek Dressing
1 bunch asparagus, ends trimmed, stalks cut into 2" pieces
1/3 cup Taste of Inspirations Crumbled Feta Cheese
1/4 cup sundried tomatoes, chopped fine
2 Tbsp. chopped Nature's Place Organic Baby Dill
Roasted Vegetables with Feta and Dill

Directions

1. Place a rack in lower-middle of oven and heat to 450 degrees. Toss potatoes with 3 tablespoons dressing and spread out on a parchment-lined baking sheet. Roast until golden brown and just tender, 25 to 30 minutes.
2. Add asparagus to baking sheet with potatoes, drizzle with remaining 2 tablespoons dressing, and toss to coat. Continue to roast until asparagus is crisp-tender, about 10 more minutes. Transfer to a serving platter and top with feta, tomatoes, and dill before serving.
Source: Hannaford fresh Magazine, March - April 2019

Nutrition

Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (8%)
Cholesterol 5 mg (2%)
Sodium 150 mg (6%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 4 g (16%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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