Roasted Vegetables with Feta
Easy baked vegetables with baked feta is the perfect side dish!
Servings: 4 servings
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
Calories: 296kcal | Carbohydrates: 26g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 707mg | Potassium: 1248mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2991IU | Vitamin C: 228mg | Calcium: 396mg | Iron: 3mg