Low Sodium Roasted Vegetables with Feta
Elevate your side dish game with this vibrant, healthy recipe for Low Sodium Roasted Vegetables with Feta! Packed with nutrient-rich ingredients like zucchini, bell peppers, carrots, and cherry tomatoes, these roasted vegetables are seasoned simply with garlic powder, oregano, and black pepper for a flavorful yet heart-friendly option. A light drizzle of olive oil ensures a perfectly caramelized finish, while crumbled feta adds a salty, creamy contrast without overwhelming the dish. Garnished with freshly chopped parsley, this colorful ensemble is not only easy to prepare in under 40 minutes but also serves as a versatile companion to grilled proteins or a delightful standalone vegetarian dish. Perfect for meal prep or entertaining, this recipe delivers bold flavors with minimal sodium—ideal for every palate and every occasion!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 large red bell pepper
- 2 medium carrot
- 1 medium red onion
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 cup feta cheese
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the zucchini into half-moon slices approximately 1/4 inch thick.
Remove the core and seeds from the red bell pepper and cut it into strips.
Peel the carrots and slice them into rounds about 1/4 inch thick.
Peel and quarter the red onion, then separate the layers.
Cut the cherry tomatoes in half.
In a large mixing bowl, combine the zucchini, red bell pepper, carrot, red onion, and cherry tomatoes.
Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, and black pepper.
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and spices.
Spread the vegetables in an even layer on the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and the edges start to brown.
Remove the baking sheet from the oven and let the vegetables cool slightly.
Transfer the roasted vegetables to a serving platter.
Crumble the feta cheese over the top of the roasted vegetables.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 32.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1710 mg | 36% | |
*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.
