Keto Roasted Vegetables with Feta
Elevate your side dish game with these Keto Roasted Vegetables with Feta, a flavorful, low-carb option that’s both healthy and satisfying. Packed with vibrant, nutrient-rich vegetables like zucchini, bell peppers, broccoli, and red onion, this dish is roasted to perfection with a simple yet savory blend of olive oil, garlic powder, oregano, salt, and pepper. The tender, caramelized veggies are then topped with creamy, tangy feta cheese and fresh parsley for a burst of Mediterranean-inspired flavor. Ready in just 40 minutes, this recipe is perfect for busy weeknight dinners, meal prep, or as an impressive side for gatherings. Whether you’re following a keto diet or simply looking for a wholesome veggie-packed dish, you’ll love the combination of hearty textures and bold flavors in this easy roasted vegetable recipe!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Bell peppers
- 2 cups Broccoli florets
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 ounces Feta cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and dry the zucchini and bell peppers. Cut the zucchini into half-moons and the bell peppers into bite-sized chunks.
Cut the broccoli florets into smaller pieces, if necessary, to ensure even cooking. Peel and slice the red onion into wedges.
In a large mixing bowl, combine the zucchini, bell peppers, broccoli, and red onion. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper.
Toss the vegetables thoroughly in the bowl to ensure they are evenly coated with the oil and seasoning.
Spread the coated vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, crumble the feta cheese into small pieces and chop the fresh parsley.
Once the vegetables are done, remove them from the oven and transfer to a serving dish.
Top with crumbled feta cheese and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 43.1 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 646 mg | 50% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1732 mg | 37% | |
*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.
