This dish of slowly roasted fall vegetables with cheese is our last entry in a week of recipes that take advantage of the delicious local feta cheese we have in our fridge.
We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon juice and broth, salt and pepper.
The vegetables in this dish (inspired by Laurie Colwin, we should add) are the best of fall's bounty: fennel, celery, onion... The vegetables get soft and juicy as they bake in a covered pan, oozing their juices along with the cheese brine. You can strain out this juiciness before serving, or just serve the vegetables over rice or noodles that will soak it up.
1 head fennel, top removed 2 large red peppers 10 stalks of celery, tops and root bottoms removed 1 large sweet onion 1 large red onion Chunky kosher salt Fresh ground black pepper 1/2 cup chicken broth Juice of 1 lemon 4 ounces feta cheese, crumbled
Heat the oven to 400°F. Cut the fennel into about 8 evenly-sized pieces. Core and wash the red peppers and cut them into 4-6 pieces each. Cut the celery into evenly-sized chunks. Peel and trim both the onions and cut into large chunks - about 8 pieces each.
Toss with salt and pepper in a large roasting dish. Stir in the chicken (or vegetable) broth and lemon juice. Cover with foil or a lid and cook for about 45 minutes. Lift the lid and check - the vegetables should be soft and hot, with the juices bubbling.
Sprinkle the cheese over the vegetables and remove the cover. Roast for an additional 30 minutes, checking occasionally.
Take out and let sit for at least 10 minutes before serving.