Roasted Vegetables with Feta

Zucchini, tomatoes and peppers roasted in herbed garlic olive oil.

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.

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Author: Mary Ellen

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: Serves 2

Zucchini, tomatoes and peppers roasted in herbed garlic olive oil.

Ingredients

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

Instructions

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.
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