Roasted Feta Veggies

63

This may not be the most attractive thing you will create, but it will definitely be one of the most delicious. Not much goes into it. Just slice up whatever vegetables you have lurking in your fridge, toss with some olive oil, spices and feta and roast. Simple and delicious.

If you like this dish, you will love my Honey Balsamic Roasted Vegetables or my Greek Briam or my Greek Vegetable Stew (Tourlou Tourlou).

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!

Easy Roasted Feta Veggies

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

4.93 from 26 votes

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Ingredients 

• 1 zucchini, sliced into cigarette size shapes
• 2 medium portobello mushroom caps, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced
• 15 oz can chickpeas, rinsed + dried
• 1/2 cup mixed olives
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 tsp Italian herb seasonings
• 1 tsp paprika
• salt and pepper to taste
• 8 oz feta cheese, crumbled
• Garnish: fresh parsley + chili pepper flakes

Instructions

• Preheat your oven to 400°F.
• In a 9×13" baker, toss your zucchini, mushrooms, pepper, onion, chickpeas, olives, garlic, olive oil, italian seasonings, salt and pepper to taste to coat all. Crumble in your feta and mix in. Spread out evenly and bake for 35 minutes.
• Top with fresh parsley and chili pepper flakes to serve.

Nutrition

Calories: 342kcal | Carbohydrates: 28g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 619mg | Potassium: 510mg | Fiber: 8g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 254mg | Iron: 3mg

Author: Stella Drivas