Description
A bright and simple one-pan dish featuring roasted zucchini, bell peppers, red onion, and cherry tomatoes with feta and fresh parsley.
Ingredients
Scale
- 2 zucchinis, chopped
- 1 bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Feta cheese for topping (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
- Chop the zucchinis, bell pepper, and red onion into similar-sized pieces. Halve the cherry tomatoes and slice the extra cup of bell pepper if using.
- In a large bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything well to coat.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through for even browning.
- Remove from the oven and let cool for a minute. If desired, sprinkle with crumbled feta and chopped fresh parsley before serving warm.
Notes
Adding feta will increase calories, protein, and sodium. For extra depth, add lemon juice or red wine vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2.5g
- Protein: 1.8g
- Cholesterol: 0mg