Description
A vibrant dish of roasted vegetables that offers a warm, flavorful experience, perfect for gatherings or as a comforting side.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine zucchini, yellow squash, red and yellow bell peppers, red onion, cherry tomatoes, and minced garlic.
- Drizzle olive oil over the vegetables and add oregano, thyme, paprika, salt, and pepper. Toss to coat.
- Spread the vegetables in a single layer on the baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- If using, sprinkle crumbled feta over vegetables during the last 5 minutes of roasting.
- Remove from oven and let cool slightly. Garnish with fresh parsley or basil before serving.
Notes
For added protein, toss in canned chickpeas before roasting. You can substitute feta with goat cheese or leave it out for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Sugar: 4g
- Sodium: 125mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg