Low Fat Roasted Vegetables with Feta
Elevate your vegetable game with this vibrant and healthy recipe for Low Fat Roasted Vegetables with Feta. Perfectly seasoned with olive oil, oregano, salt, and pepper, these colorful veggies—red and yellow bell peppers, zucchini, red onion, and juicy cherry tomatoes—are roasted to perfection until tender and caramelized. The addition of crumbled feta cheese and fresh parsley creates a delightful Mediterranean-inspired twist, adding creamy, tangy notes and a pop of freshness to every bite. Ready in under an hour, this simple yet stunning dish is ideal as a light main course or a flavorful side for any meal. Packed with flavor and low in fat, it’s a delicious way to enjoy wholesome, nutrient-rich vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 2 medium Zucchini
- 1 medium Red onion
- 1 pint Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 ounces Feta cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Wash and prepare all vegetables. Cut the red and yellow bell peppers into strips, slice the zucchini into half-inch rounds, and cut the red onion into wedges.
Place the bell peppers, zucchini, red onion, and cherry tomatoes into a large mixing bowl.
Add olive oil, dried oregano, salt, and ground black pepper to the vegetables. Toss everything together until the veggies are well coated in the oil and seasonings.
Spread the seasoned vegetables in an even layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the vegetables become tender and slightly charred around the edges.
While the vegetables are roasting, crumble the feta cheese and finely chop the fresh parsley.
Once the vegetables are done roasting, remove them from the oven and transfer to a serving dish.
Sprinkle the crumbled feta cheese over the roasted vegetables, followed by the chopped parsley.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 44.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 726 mg | 56% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2542 mg | 54% | |
*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.
