High Protein Roasted Vegetables with Feta
Elevate your veggie game with this hearty and flavorful High Protein Roasted Vegetables with Feta recipe! Packed with nutrient-rich favorites like broccoli, cherry tomatoes, zucchini, and red bell pepper, this dish combines vibrant roasted vegetables seasoned with garlic, oregano, and olive oil for a smoky, caramelized profile. What sets this recipe apart is the wholesome addition of protein-rich chickpeas and creamy, tangy feta cheese, making it an ideal choice for a satisfying main course or nutrient-packed side dish. Quick to prepare and ready in under an hour, this dish is finished with a garnish of fresh parsley, adding a pop of freshness and color. Perfect for health-conscious food lovers, this recipe delivers a balanced mix of protein, fiber, and flavor all in one. Whether you’re meal prepping or hosting a dinner party, this roasted vegetable medley will impress and nourish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup feta cheese
- 1 cup cooked chickpeas
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables: cut the broccoli into florets, halve the cherry tomatoes, slice the bell pepper and zucchini into thin strips, and cut the red onion into wedges.
In a large mixing bowl, combine the broccoli, cherry tomatoes, bell pepper, zucchini, and red onion.
Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss to evenly coat the vegetables.
Spread the vegetables in an even layer on a large baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly browned.
While the vegetables are roasting, crumble the feta cheese and set aside.
Rinse and drain the cooked chickpeas and set them aside.
Once the vegetables are done roasting, remove the baking sheet from the oven.
Transfer the roasted vegetables to a serving dish or platter.
Top the vegetables with the crumbled feta and cooked chickpeas.
Garnish with freshly chopped parsley before serving.
Serve warm as a main dish or a side and enjoy!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 38.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1053 mg | 81% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2056 mg | 44% | |
*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.
