Marinated Vegetables with Feta
Bursting with Mediterranean flavors, this Marinated Vegetables with Feta recipe is a vibrant and healthy dish that's perfect for any occasion. Roasted zucchini, bell peppers, red onion, and cherry tomatoes are elevated with a tangy balsamic marinade infused with garlic, oregano, and a hint of red pepper flakes for a touch of heat. Finished with creamy crumbled feta and a garnish of fresh parsley, this dish offers a delightful balance of savory, sweet, and tangy notes. Whether served warm, at room temperature, or chilled, it’s a versatile recipe that works beautifully as a refreshing side dish, a light main course, or part of a mezze platter. Plus, it's quick to prepare, making it ideal for weeknight dinners or effortless entertaining.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 medium zucchini
- 2 large bell peppers (any color)
- 1 large red onion
- 1 pint cherry tomatoes
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 minced garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables. Cut the zucchini into half-moons, the bell peppers into strips, and the red onion into wedges. Leave the cherry tomatoes whole.
In a large bowl, combine the prepared zucchini, bell peppers, red onion, and cherry tomatoes.
Drizzle 4 tablespoons of olive oil over the vegetables. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss everything to coat evenly.
Spread the vegetables out in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the marinade. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, minced garlic, dried oregano, and crushed red pepper flakes.
Once the vegetables are roasted, transfer them to a large serving bowl. Pour the marinade over the warm vegetables and toss gently to coat.
Crumble the feta cheese over the marinated vegetables.
Garnish with freshly chopped parsley before serving.
Serve warm, room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 703 mg | 15% | |
*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.
