Dairy-Free Roasted Vegetables with Feta
Elevate your vegetable game with this vibrant Dairy-Free Roasted Vegetables with Feta recipe, a colorful and nutritious dish perfect for any occasion. Featuring an assortment of zucchini, bell peppers, red onion, and carrots, these veggies are roasted to golden perfection with a flavorful blend of garlic, rosemary, and thyme. A drizzle of fresh lemon juice brings a zesty brightness, while crumbled dairy-free feta adds a creamy, tangy touch without compromising dietary needs. Garnished with chopped parsley, this dish is as visually stunning as it is delicious. Whether served as a wholesome side dish or a light main course, this quick and easy recipe (ready in just 45 minutes!) is ideal for vegans, dairy-free eaters, and anyone seeking a healthy yet indulgent meal option.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 2 large carrot
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 ounces crumbled dairy-free feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables.
Cut the zucchini into half-moon slices about 1/4 inch thick.
Slice the red and yellow bell peppers into strips, discarding the seeds and stems.
Peel the red onion and slice it into thick wedges.
Peel and slice the carrots into round coins about 1/4 inch thick.
In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Add the prepared vegetables to the bowl and toss them well to ensure they are evenly coated with the oil and herb mixture.
Spread the vegetables out on a large baking sheet in a single layer.
Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and have a nice golden color.
Remove the vegetables from the oven and drizzle them with lemon juice while still hot.
Transfer the roasted vegetables to a serving platter and sprinkle them evenly with the crumbled dairy-free feta cheese.
Garnish with the freshly chopped parsley before serving.
Serve warm as a delicious side dish or a light main course.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7224 mg | 314% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 43.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
