Description
A healthy and colorful Mediterranean roasted vegetable dish topped with feta and olives.
Ingredients
2 medium zucchinis, sliced into half-moons
1 red bell pepper, chopped into 1-inch pieces
1 yellow bell pepper, chopped into 1-inch pieces
1 large red onion, cut into wedges
1 cup cherry tomatoes
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley for garnish
Lemon wedges for serving
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the zucchini, bell peppers, red onion, and tomatoes with olive oil, garlic, oregano, salt, and pepper.
Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet.
Step 4: Add the Kalamata olives to the pan, nestling them between the vegetables.
Step 5: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and charred at the edges.
Step 6: Remove the pan from the oven and immediately sprinkle the crumbled feta cheese over the hot vegetables.
Step 7: Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
Ensure all vegetables are dry before roasting to get a good char. Add chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
