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Roasted Mediterranean Greek Vegetables

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A vibrant and flavorful dish featuring a medley of roasted vegetables including zucchini, bell peppers, and cherry tomatoes, topped with creamy feta cheese.

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup Kalamata olives, pitted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • Feta cheese for topping (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, gather the zucchini, bell pepper, red onion, cherry tomatoes, and Kalamata olives.
  3. Drizzle olive oil over the vegetables, then sprinkle with dried oregano, salt, and pepper. Toss to coat.
  4. Spread the vegetable medley onto a baking sheet in a single layer.
  5. Roast in the oven for 25-30 minutes until the edges are slightly crisp and vegetables are tender.
  6. Sprinkle with feta cheese while warm.
  7. Serve warm as a side dish or over rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Great for wraps or salads.

Nutrition

Find it online: https://www.nailzspa.com/roasted-mediterranean-greek-vegetables/

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