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Roasted Mediterranean Mixed Vegetables With Feta
A delicious dish that's easily adaptable with whatever veggies you have on hand.
5
from 1 vote
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Course
Side Dish
Cuisine
Mediterranean
Servings
8
Servings
Calories
93
kcal
Ingredients
1
can artichoke quarters
drained
1 1/2
cups
cherry tomatoes
10
green olives
halved
10
black olives
halved
3
cloves
garlic
minced
1
tablespoon
capers
drained
1
zucchini
sliced into 1/4 inch slices
1
cup
cooked green beans
trimmed and cut in half
1/2
cup
feta
broken into large chunks
1
tablespoon
olive oil
1
lemon
zested and juiced
1
teaspoon
dried oregano
1
teaspoon
dried dill
salt and pepper
to taste
1
tablespoon
fresh basil
chopped
1
tablespoon
fresh Italian parsley
chopped
Instructions
Preheat oven to 400 degrees F.
Line a 13 by 9 inch roasting pan with parchment.
Place all ingredients except the basil and parsley into the pan, and mix thoroughly.
Bake in the oven for 20 to 25 minutes until vegetables are tender and cheese looks as melty as feta ever gets when baked.
Remove from oven and sprinkle with basil and parsley.
Serve with chicken, fish, or seafood.
Keyword
Artichokes, capers, Feta, garlic, olives, zucchini