Description
A vibrant, quick, and easy recipe featuring colorful roasted vegetables with fragrant herbs and zesty lemon, perfect for busy weeknights.
Ingredients
Scale
- 2 medium Zucchini, chopped
- 2 Red Bell Peppers, chopped
- 1 cup Cherry Tomatoes, halved
- 1 Red Onion, chopped
- 3–4 cloves Garlic, minced
- 3 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 2 tablespoons Lemon Juice
- 1/2 cup Feta Cheese, crumbled
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop zucchini, bell peppers, and red onion into bite-sized pieces.
- Cut cherry tomatoes in halves.
- In a large mixing bowl, combine veggies, drizzle with olive oil, sprinkle in oregano, salt, and pepper, and toss until well coated.
- Mince garlic and add to the vegetable mixture.
- Line a baking sheet with parchment paper and spread the veggie mix out evenly.
- Roast for 20-25 minutes until tender and slightly caramelized.
- Squeeze fresh lemon juice over roasted veggies.
- Crumble feta cheese on top and return to oven for another 5 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
Feel free to swap in seasonal vegetables or add protein like chickpeas for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Greek vegetables, one-pan recipe, healthy side dish, Mediterranean cooking, quick recipe