Roasted Spring Vegetables with Whipped Feta Dip
There’s nothing like the color and crunch of roasted spring vegetables, especially when they’re piled on top of a creamy whipped feta dip. This vibrant, yet simple side dish is the kind of seasonal crowd-pleaser that earns a regular spot on your dinner table—whether you're hosting friends or serving up something simple but special.
Servings: 6
Ingredients
Whipped Feta
- 7-8 ounces best quality feta sheep and/or goat milk, at room temperature
- 3/4 cup whole milk Greek yogurt at room temperature
- 1 clove garlic minced
Spring Vegetable Ideas
- Carrots
- Purple cauliflower
- Asparagus
- Radishes
- Snap peas I would quickly saute these or blanch
- Artichoke hearts
- Spring onions or shallots I would quickly saute these
Garnish
- fresh mint, dill, chives or flat-leaf parsley or deconstructed mint pesto*, edible flower petals
- Nuts: I did not add nuts but you could! Finely chopped walnuts or pistachios would be excellent!
Instructions
- Make the whipped feta: add feta, yogurt and garlic to a personal blender or mini food
- processor and process just until smooth. Store in fridge up to 5 days if making in advance.
- Line a large sheet pan with unbleached parchment paper and preheat the oven to 400 degrees F. Toss the vegetables with olive oil and spread out in one layer on the prepared sheet pan. Season with salt and pepper. I started the purple cauliflower, baby carrots and artichokes for 10 minutes, then added the asparagus for 10 more minutes.
- Spread the whipped feta on a platter and top with the vegetables OR plate the vegetables and drizzle with the feta sauce.
- Garnish with fresh herbs like parsley, chives, dill, and mint or deconstructed mint pesto.
Notes
*Deconstructed Mint Pesto Recipe
Mix together in a bowl:
1⁄2 cup fresh mint leaves, finely chopped
1⁄4 cup toasted chopped walnuts or pine nuts
1 small garlic clove, minced
3 Tablespoons unrefined cold-pressed extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Sea salt and pepper to taste Make it Vegan: Violife has the best vegan feta. Email me if you want my homemade vegan feta recipe.
Use coconut or cashew yogurt.
Mix together in a bowl:
1⁄2 cup fresh mint leaves, finely chopped
1⁄4 cup toasted chopped walnuts or pine nuts
1 small garlic clove, minced
3 Tablespoons unrefined cold-pressed extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Sea salt and pepper to taste Make it Vegan: Violife has the best vegan feta. Email me if you want my homemade vegan feta recipe.
Use coconut or cashew yogurt.