Medley of Oven Roasted Veggies with Lime Juice and Feta Cheese
Brighten up your dinner table with this vibrant and flavorful Medley of Oven Roasted Veggies with Lime Juice and Feta Cheese! This recipe brings together a colorful mix of zucchini, red bell peppers, cherry tomatoes, and more, perfectly roasted to tender perfection with a blend of garlic, oregano, and olive oil. The real magic happens when these caramelized veggies are finished with a zesty drizzle of fresh lime juice, a sprinkle of lime zest, and a generous topping of creamy, tangy feta cheese. Garnished with fresh parsley, this dish not only looks stunning but also explodes with bold, refreshing flavors in every bite. Ideal as a healthy side dish or a light vegetarian main when paired with quinoa or couscous, this easy-to-make recipe is ready in under 40 minutes and perfect for any occasion. Indulge in a wholesome, zest-filled creation that's as satisfying as it is colorful!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 2 medium-sized Red bell pepper
- 1 large Red onion
- 3 medium-sized Carrots
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lime
- 0.5 cup Feta cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and prepare your vegetables. Slice the zucchini into thick half-moons, cut the red bell peppers into bite-sized chunks, slice the red onion into wedges, and peel and cut the carrots into sticks. Keep the cherry tomatoes whole.
In a large bowl, combine the zucchini, red bell peppers, red onion, carrots, and cherry tomatoes. Drizzle with olive oil, and season with garlic powder, dried oregano, salt, and black pepper. Toss everything until the vegetables are evenly coated with the seasoning.
Spread the seasoned vegetables out in a single layer on the prepared baking sheet, ensuring they are evenly spaced to allow for proper roasting.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized at the edges.
While the vegetables are roasting, prepare the lime by zesting it and then juicing it. Chop the fresh parsley into fine pieces.
Remove the roasted vegetables from the oven and transfer them to a serving platter or bowl.
Drizzle the roasted vegetables with the lime juice and sprinkle with lime zest for an added burst of flavor.
Top the vegetables with crumbled feta cheese and garnish with the chopped parsley before serving.
Serve warm as a side dish or pair with a grain like quinoa or couscous for a light, satisfying meal.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5936 mg | 258% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 58.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 628 mg | 48% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2976 mg | 63% | |
*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.
