Can I make this dish vegan?

Absolutely! Simply omit the feta cheese or substitute with a vegan feta alternative. Many people enjoy adding nutritional yeast for a cheesy flavor without the dairy.

Will this work with frozen vegetables?

Fresh vegetables yield the best texture for this dish. Frozen vegetables contain more moisture and won't caramelize as well. If using frozen, thaw and drain thoroughly first, and expect a softer final texture.

Can I prep this ahead of time?

Yes! Chop all vegetables and combine with seasonings and oil up to 24 hours ahead. Store in the refrigerator, then add feta just before baking. You may need to extend the cooking time by 5-10 minutes if baking straight from the refrigerator.

How can I make this spicier?

For heat lovers, add a diced jalapeño to the vegetable mix before roasting, increase the chili flakes, or add a drizzle of hot honey just before serving for a sweet-spicy kick.

Easy Roasted Feta Veggies Recipe

Name: Easy Roasted Feta Veggies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
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 and dried; 1/2 cup mixed olives; 5 cloves garlic, minced; 1/4 cup olive oil; 2 tsp Italian herb seasoning; 1 tsp paprika; Salt and pepper to taste; 8 oz feta cheese, crumbled; Fresh parsley; Chili pepper flakes

Description

An easy and delicious recipe for roasted feta veggies with zucchini, portobello mushrooms, red bell pepper, and chickpeas, seasoned with Italian herbs and paprika. Perfect as a side dish or a satisfying vegetarian meal.

Ingredients

Units Scale

Vegetables

- 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

Legumes

- 15 oz can chickpeas, rinsed and dried

Other

- 1/2 cup mixed olives
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 tsp Italian herb seasoning
- 1 tsp paprika
- Salt and pepper to taste

Cheese

- 8 oz feta cheese, crumbled

Garnish

Fresh parsley
Chili pepper flakes

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Instructions

Preheat the oven: Preheat your oven to 400°F to ensure even cooking and proper roasting of the vegetables and feta cheese.
Prepare the vegetable mixture: In a 9×13-inch baking dish, combine zucchini, mushrooms, red bell pepper, red onion, chickpeas, and mixed olives. Add the minced garlic, olive oil, Italian herb seasonings, paprika, and a pinch of salt and pepper. Toss everything together to coat thoroughly.
Add the feta: Crumble the feta cheese into the vegetable mixture and gently mix it in to evenly distribute the cheese.
Bake: Spread the mixture out evenly in the baking dish and place it in the preheated oven. Roast for 35 minutes or until the vegetables are tender and slightly caramelized.
Garnish and serve: Once roasted, remove the dish from the oven and garnish with fresh parsley and chili pepper flakes for an added burst of flavor. Serve immediately and enjoy!

Notes

Feel free to substitute different vegetables based on your preference or what you have on hand.
Use vegan feta cheese to make this dish vegan-friendly.
Leftovers can be stored in an airtight container in the refrigerator and reheated before serving.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3g
Sodium: 360mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg