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Roasted Vegetables with Feta Sauce

A comforting dish of roasted vegetables drizzled with a creamy feta sauce that enhances the natural sweetness and flavor of the veggies.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large carrots, sliced into thin rounds
  • 2 medium zucchinis, chopped into half-moons
  • 1 large bell pepper (any color), diced
  • 1 medium red onion, chopped
Feta Sauce
  • 1 cup crumbled feta cheese
  • 1 tablespoon juice of lemon
  • 2 cloves of garlic, minced
Seasoning and Coating
  • 3 tablespoons olive oil
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). This ensures that your veggies get beautifully caramelized.
  2. In a large mixing bowl, combine the sliced carrots, chopped zucchinis, diced bell pepper, and red onion.
  3. Drizzle the olive oil over the vegetables, season them generously with salt and pepper, and toss until evenly coated.
Roasting
  1. Place the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly charred.
Feta Sauce Preparation
  1. While the vegetables are roasting, mix the crumbled feta cheese, lemon juice, and minced garlic in a small bowl. If you'd like a smoother consistency, add a tablespoon of olive oil.
Serving
  1. Once the vegetables are done, remove them from the oven and let them cool slightly. Drizzle the feta sauce over the top just before serving.

Notes

Feel free to switch up the veggies based on your preference. Keep an eye on the vegetables towards the end of roasting to avoid burning. Ensure your vegetables are cut evenly and avoid overcrowding on the baking sheet.