Mediterranean Savory Oats with Roasted Summer Vegetables
A hearty and flavorful start to the day, featuring oats cooked in savory broth, topped with roasted seasonal vegetables like courgette, bell peppers, and cherry tomatoes, finished with crumbled feta and toasted pumpkin seeds.
Ingredients
- Cherry Tomatoes50 g
- Bell Pepper50 g
- Garlic5 g
- Feta Cheese38 g
- Bell Pepper50 g
- Olive Oil7.5 ml
- Dried Oregano1 g
- Oats45 g
- Vegetable Broth200 ml
- Courgette50 g
- Kalamata Olives15 g
- Pumpkin Seeds10 g
- Fresh Basil2.5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Dice the courgette and bell pepper, halve the cherry tomatoes, and mince the garlic.
- 2Step 2
Step 2: Toss the diced courgette, bell pepper, cherry tomatoes, and minced garlic with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 10 minutes until tender-crisp.
- 3Step 3
Step 3: While vegetables roast, combine oats and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until oats are creamy.
- 4Step 4
Step 4: Stir the remaining 15ml of olive oil into the cooked oats. Serve the savory oats in bowls, top with the roasted vegetables, crumbled feta cheese, Kalamata olives, pumpkin seeds, dried oregano, and fresh basil.
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