Sweet Potato and Mushroom Bake with Feta
What Started it all:
sweet potato, mushrooms, egg plant, feta cheese
This delightful American-inspired dish combines the earthy flavors of sweet potatoes, mushrooms, and eggplant, topped with creamy feta cheese. It's a hearty and healthy meal perfect for any occasion. Let's dive in and create a delicious feast for four!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 large eggplant, diced
- 8 ounces mushrooms, sliced (button or cremini work well)
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced sweet potatoes, eggplant, and sliced mushrooms.
- Drizzle the olive oil over the vegetables. Add minced garlic, dried oregano, paprika, salt, and pepper. Toss everything together until the vegetables are well coated.
- Transfer the seasoned vegetables to a large baking dish. Spread them out evenly and bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the mushrooms are golden.
- Remove the baking dish from the oven and sprinkle the crumbled feta cheese over the top of the roasted vegetables. Return to the oven for an additional 5-10 minutes, until the feta is warmed and slightly golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
This Sweet Potato and Mushroom Bake with Feta is not only visually appealing but also packed with flavor and nutrition. It’s a simple yet impressive dish that can be enjoyed as a main course or a side. Enjoy your cooking adventure, and remember, cooking is all about experimenting and having fun!