Roasted Feta Veggies
These roasted veggies are the perfect way to clean out your crisper drawer and have something delicious to eat. The feta cheese flavor is the perfect compliment to these veggies.
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).
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Easy Roasted Feta Veggies
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
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Great recipie! Very easy to make and full of flavour (I omitted the olives because our family doesn’t like them). Love this website, everything we’ve tried has been a big hit!
This dish is so delicious!! I made it exactly as written – the chickpeas are such a great addition as they get kind of chewy. I recently discovered your site and everything I’ve made is delicious (and I love your videos:)) Thank you!
Hi Sheila, and welcome! Thanks so much for trying out the dish and I’m glad it was a winner for you!
Made this last night. Even my carnivore son enjoyed it. I didn’t include chickpeas as not in my cupboard. I did add some lemon juice.
And I am making it again tonight ❣️❣️
Hi Jackie, so glad it was winner with everyone! Thank you for the kind rating too! Cheers!
Maybe a dumb question but I’m still gonna ask lol I’m trying to track calories so for the nutritional info what is the serving size for those numbers?
Excellent recipe! I’m going on week 2 of making these again!
Once we tried this recipe, we now use it for every gathering. Frends and family love it. It’s a hit for get-together’s and dinners.
Baking this at 400 for 35 minutes burned the vegetables bad. That’s super high heat for a long time. Was so sad to lose everything.
Delicious! I modified because I didn’t have mushrooms do I added baby potatoes halved.
Délicieux!
Mercí
These are amazing!! So flavorful and easy to make and definite keeper! You have to give these a try. You won’t be disappointed- yum!!
Just made this! So delicious thanks for sharing please continue to. I love your recipes.
Hi Tracey, thanks to you for trying out the recipes! Cheers!
this was so good! The left overs put on top of scrambled eggs the next morning was amazing. Thank you so much for recipe. There are so many I want to try.
HI Amber, love these on eggs – perfect for leftovers! Thanks for sharing your feedback with us!!
This is a delicious recipe that’s easy to prepare, comforting and satisfying. I’m making it again for dinner tonight.
So Creamy and delicious!
I’m still dreaming about these veggies!
How many calories per serving