A vibrant Mediterranean vegetable dish roasted in a single pan with olive oil, garlic, herbs, olives, and feta.
Ingredients
Scale
2 medium zucchini sliced into 1/2 inch rounds
2 bell peppers sliced into strips
1 large red onion cut into wedges
1 1/2 cups cherry tomatoes
1/2 cup Kalamata olives
3 tablespoons extra virgin olive oil
3 garlic cloves minced
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
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Preheat oven to 425°F.
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Place zucchini, bell peppers, red onion, and tomatoes on a large rimmed baking sheet in a single layer.
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Drizzle with olive oil and sprinkle with garlic, oregano, thyme, salt, and pepper. Toss to coat evenly.
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Roast for 20 minutes.
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Stir gently and add olives.
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Roast for an additional 10 to 15 minutes until vegetables are tender and lightly browned.
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Remove from oven and rest for 5 minutes.
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Sprinkle with feta, lemon juice, and parsley before serving.