Zucchini, tomatoes and peppers roasted in herbed garlic olive oil.
Roasted Vegetables with Feta
I knew I should of checked the pictures before deciding this was lunch today. Because now this is all that is left and I hate the pictures I took earlier. These roasted vegetables are really good, way better than the picture looks. I loved the feta contrast with the soft roasted vegetables. The recipe is what’s important here, right? I had it with some grilled chicken strips.
- 1 large zucchini
- big handful grape tomatoes
- 2 sweet peppers
- 1 tablespoon olive oil
- 2 garlic cloves
- 1/2 teaspoon basil
- salt and pepper
- feta cheese
- Cut zucchini into bite size pieces. Cut grape tomatoes into halves or quarters depending on the size. Slice peppers into bite size pieces.
- Place all of the vegetables onto a sprayed baking sheet. Add oil, garlic, basil, salt and pepper. Toss the vegetables and coat with the spices and oil.
- Preheat oven to 450 degrees. Bake vegetables for 15 minutes or until tender, turning one time. Put on serving dish and top with a few tablespoons feta cheese. Serve or good at room temperature.
Maybe you’d like to try?