A delightful medley of roasted vegetables enhanced with a tangy lime dressing and creamy feta cheese.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and optimal roasting results.
Wash and peel the carrots and kohlrabi, then slice them into thin sticks.
Cutting the vegetables evenly helps them cook at the same rate.
Cut the bell peppers and zucchini into similar-sized pieces.
Uniform sizes ensure even roasting.
In a mixing bowl, combine lime juice, olive oil, salt, sugar, and cinnamon to make the dressing.
Mix thoroughly to blend the flavors evenly.
Spread the carrot and kohlrabi sticks on a baking sheet and drizzle with half of the dressing. Toss to coat.
Roasting the root vegetables first ensures they are tender.
Bake the carrot and kohlrabi sticks for 10 minutes.
Check halfway through to ensure even cooking.
Add the bell peppers and zucchini to the baking sheet, drizzle with the remaining dressing, and toss to coat.
Ensure all vegetables are coated with the dressing for maximum flavor.
Bake all the vegetables for an additional 15 minutes.
Stir halfway through to prevent sticking and ensure even roasting.
Sprinkle the crumbled feta cheese over the roasted vegetables and bake for another 5 minutes.
Allowing the feta to warm slightly enhances its creaminess.
Serve the roasted vegetables warm, optionally with crusty bread or as a side dish.
Garnish with fresh herbs like parsley for added color and flavor.
