Description
These Greek roasted vegetables are a colorful medley of tender, caramelized veggies tossed with olive oil, herbs, and tangy feta. Perfect as a healthy side dish or light main packed with Mediterranean flavor.
Ingredients
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- Place the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes on a large baking sheet.
- In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, salt, and black pepper.
- Pour the olive oil mixture over the vegetables and toss until evenly coated.
- Spread the vegetables into a single layer on the baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve over rice, quinoa, or alongside grilled protein for a complete meal.
- You can add kalamata olives for extra Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
