Description
A vibrant and flavorful dish of roasted Greek vegetables that is quick to prepare and perfect for busy weeknights.
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and garlic.
- Drizzle with olive oil and sprinkle oregano, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly browned.
- Remove from oven, top with feta cheese if desired, and serve warm.
Notes
Rotate the baking sheet halfway through roasting for even cooking. Experiment with different seasonal vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Greek vegetables, one-pan recipe, vegetarian dish, easy recipe, roasting vegetables