Avocado, Feta & Lemon Pepper with Roasted Vegetables

Eating vegetables doesn’t have to be boring. Using lemon pepper adds a deliciously light refreshing flavour to any meal.

Using Summer vegetables with this topping is best. In Summer time I add parsnip. I use organic vegetables also.

So simple to make, yet so tasty!

The use of feta cheese adds protein to the dish so you can serve as a side meal or simply on its own.

Once you try this, like me, I’m sure you will be hooked!

Serves 4 as a side dish or 2 as a meal


  • 200 gram block of feta cheese
  • 1 avocado
  • Lemon pepper (taste as you go to the amount you require)
  • 1 carrot, peeled, cut in long pieces
  • 1 beetroot, peeled and cut in 1-2 cm cubes
  • 1/3 sweet potato, cut in 2 cm cubes
  • pumpkin (about the same amount as sweet potato) cut in 2 cm cubes
  • Parsnip, peeled, cut into 1-2 cm cubes
  • 2 tbs olive oil
  • garlic salt
  • steak spice



Pre-heat oven to 180 degrees Celsius.

Peel, wash and cut all vegetables.

Sprinkle across an oven proof tray 1 tbs olive oil and place vegetables on the tray.

Sprinkle vegetables with garlic salt and steak spice. Pour remaining oil over the vegetables.

Cook for 30-45 minutes, depending on tray size. More spread out will cook quicker.

Mix around during cooking to cook roast all sides evenly.

Whilst vegetables are cooking, peel the avocado and discard the seed. Cut it into small pieces and place in a bowl.

Crumble up the feta cheese and add it to the avocado.

Sprinkle in your desired amount of lemon pepper and mix all together.

Set aside until vegetables are ready.

Once vegetables are cooked, serve with the lemon pepper avocado mix on top.





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