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Recently, I acquired three oval platters: a small, metallic tray found at a thrift store perfect for presenting snacks to elevate their appearance; a mid-size splattered enamel one for everyday everything; and an oversized, steel serving plate for hosting guests. I’m not sure why this happened, but I must admit that I love the energy which platters bring to the dining setup, along with a touch of elegance and ceremony they lend even the simplest of meals. This affection for platters inspired today's dish, one last celebration with the very last summer produce atop fluffy feta.

Za’atar Roast Vegetables with Whipped Feta

It requires an electric mixer to prepare the feta spread.

Preparation 15 min
Cooking 40 min
Serves 4

• 400 grams of zucchini, chopped into uneven, about 3cm chunks
• One red onion, skinned and sliced as 1.5cm wedges at their widest point
• 300 grams of feta cheese
• Extra-virgin olive oil
• 2 tsp za’atar, plus extra for serving
• Salt and freshly ground pepper
• One small eggplant (450 grams), cut into irregular, roughly 5cm x 4cm shapes
• 100 grams of Greek yogurt
• Zest and juice from one lemon – use just half a tablespoon of juice
• 570g jar butter beans, drained to yield 240 grams (reserve the remainder)
• 20g fresh mint, leaves plucked and shredded, for garnishing

Preheat the oven to 220C (200C fan)/425F/gas 7 and prepare two big baking sheets with (ideally reusable) baking paper.

Combine the zucchini and onion in a mixing bowl, crumble one-third of the feta in small pieces, and add three tablespoons of oil, one teaspoon of za'atar and half a teaspoon of salt. Tip out on to one of the lined trays, making sure all the vegetables have enough legroom.

Place the diced eggplant into the same bowl, adding two tablespoons of oil, another teaspoon of za’atar and a quarter-teaspoon of salt. Transfer to the second sheet, setting the bowl aside. Bake both trays of veggies for half an hour, until soft and slightly browned.

Meanwhile, add the leftover 200g feta to a food processor with the yoghurt and three tablespoons of oil, include the lemon zest, half a tablespoon of lemon juice and a quarter-teaspoon of salt, and blitz until smooth.

Smooth the feta mixture onto a serving dish large enough for all the veggies. When the vegetables are out of the oven, transfer them all, with their juices, back into the saved bowl, stir through the butter beans and mint, and season with black pepper. Check for seasoning and oil, adjusting as needed, then tip on top of the whipped feta and serve.