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Preheat the oven to 425â° F. Peel and chop the vegetable into similar-size wedges. Put them on a roasting pan in a single layer, season and drizzle with enough olive oil to coat thoroughly. Toss well.
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Cook for 30 to 45 minutes, turning a few times, until tender but not mushy. Five minutes or so before the vegetable are ready.
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Scatter walnuts on a cookie sheet and toast them in the oven.
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Make a dressing with the olive oil, parsley, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper.
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Taste for seasoning.
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Transfer roasted vegetables to a platter, and sprinkle with feta cheese.
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Drizzle with vinaigrette and scatter with warm toasted walnuts.