Low Carb Roasted Vegetables with Feta
Elevate your vegetable game with this delicious Low Carb Roasted Vegetables with Feta recipe, a flavorful and nutrient-rich dish perfect for satisfying your healthy eating goals. This vibrant medley of zucchini, red bell pepper, broccoli florets, cherry tomatoes, and red onion is roasted to perfection, bringing out the natural sweetness and caramelized edges of each ingredient. Tossed in a savory blend of extra virgin olive oil, garlic, oregano, salt, and pepper, these tender veggies are then topped with creamy, tangy feta cheese and optionally garnished with fresh parsley for a burst of freshness. With a quick prep time of 15 minutes and just 30 minutes of roasting, this easy-to-make recipe is ideal as a side dish, light lunch, or even a vegetarian main course. Perfect for low-carb diets and packed with flavor, this simple yet elegant dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 cup Cherry tomatoes
- 1 medium Red onion
- 3 tablespoons Extra virgin olive oil
- 3 Garlic cloves
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Feta cheese
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly. Cut the zucchini into half-moons, the red bell pepper into strips, and the red onion into wedges. Halve the cherry tomatoes and separate the broccoli into small florets.
Place all the cut vegetables (zucchini, red bell pepper, broccoli florets, cherry tomatoes, and red onion) into a large mixing bowl.
Mince the garlic cloves and add them to the bowl of vegetables.
Add the extra virgin olive oil, dried oregano, salt, and black pepper to the vegetables. Toss everything well to ensure the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned vegetables on a large baking sheet in a single layer.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred at the edges. Stir them halfway through the cooking time to ensure even roasting.
While the vegetables are roasting, crumble the feta cheese and set aside.
Once the vegetables are done roasting, remove them from the oven and transfer them to a serving dish.
Sprinkle the crumbled feta cheese over the warm roasted vegetables.
Garnish with chopped fresh parsley (optional) before serving.
Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 694 mg | 53% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1339 mg | 28% | |
*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.
