Roasted Vegetables with Feta

Easy baked vegetables with baked feta is the perfect side dish!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 296kcal

Author Ashley C.

Ingredients

2 medium zucchini sliced into 1/4" half moons
1 yellow squash sliced into 1/4" half moons
1 head broccoli cut into florets
1 orange bell pepper cut into 1" cubes
1 pint cherry tomatoes
1/2 red onion chopped into 1" pieces
1 tablespoon minced garlic about 3 cloves
1 tablespoon extra virgin olive oil divided
8 ounces block of feta cheese
Salt and pepper to taste

Instructions

Preheat your oven to 425F.
Add the zucchini, squash, broccoli, bell pepper, tomatoes, and garlic to the pan. Drizzle with two teaspoons of olive oil toss to combine.
Add the feta to the center of the pan. Drizzle the feta with the remaining teaspoon of olive oil.
Season with salt and pepper to taste. I used 1 teaspoon of salt and ¼ teaspoon of pepper.
Roast in a preheated oven for 15 minutes. Stir the veggies (but not the feta) and return to the oven for an additional 10 minutes.
Gently stir together the feta and vegetables and serve warm. Store any leftovers in an airtight container in the fridge for up to three days.

Notes

Storing: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat until warmed through.

Freezing: Due to the high water content in roasted vegetables, freezing is not recommended.

Nutrition