Go Back

roasted feta veggies

A delicious roasted vegetable medley topped with crumbled feta cheese, perfect as a side dish or light main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup zucchini
  • 2 cups portobello mushroom caps
  • 1 cup red bell pepper
  • 0.5 cup red onion
  • 15 oz canned chickpeas rinsed and dried
  • 0.5 cup mixed olives
  • 5 cloves garlic minced
  • 0.25 cup olive oil
  • 2 teaspoons Italian herb seasonings
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 8 oz feta cheese crumbled
  • Garnish: fresh parsley + chili pepper flakes

Method
 

Preparation Steps
  1. Preheat your oven to 400°F.
  2. In a 9x13 inch baking dish, toss zucchini, portobello mushrooms, red bell pepper, red onion, chickpeas, olives, garlic, olive oil, Italian herbs, paprika, salt, and pepper until evenly coated. Crumble feta cheese over the top. Spread out evenly.
  3. Bake in the preheated oven for 35 minutes, until vegetables are tender and lightly caramelized.
  4. Garnish with fresh parsley and chili flakes before serving.

Notes

This dish is versatile and can be served as a side or a main for a light, healthy meal.