500 g (1 bag) Europe's Best® Romanesco Concerto, frozen
15 mL (1 tbsp) Spectrum Olive Oil Extra Virgin
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
2 medium tomatoes, cut in 8 wedges
375 mL (1 1/2 cups) diced cucumber
125 mL (1/2 cup) olives
30 mL (2 tbsp) Spectrum Olive Oil
45 mL (3 tbsp) lemon juice
250 mL (1 cup) crumbled feta
30 mL (2 tbsp) chopped fresh dill
1. On a parchment-lined shallow baking dish or baking sheet, spread Europe’s Best® Romanesco Concerto™ and drizzle with olive oil. Roast in a preheated 210 °C (425 °F) oven for 25 minutes or until vegetables are tender and most of juices have evaporated. Remove and cool to room temperature.
2. Place roasted vegetables into a shallow serving dish. Arrange tomatoes, cucumber and olives over vegetables. Drizzle with oil, lemon juice, and salt and pepper to taste. Toss gently.
3. Sprinkle with crumbled feta and dill.