Description
A bright and simple roast of summer vegetables seasoned with oregano and olive oil, topped with feta cheese.
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry all vegetables. Slice the zucchini, chop the bell pepper, slice the red onion, and halve the cherry tomatoes. Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss until evenly coated.
- Spread the vegetables on the baking sheet in a single layer. Roast in the oven for 20–25 minutes until tender and slightly charred.
- Remove from the oven and add the spinach. Toss gently and return to the oven for 2–3 minutes to wilt the spinach. Serve warm with crumbled feta cheese, if desired.
Notes
Cut vegetables evenly for consistent cooking and avoid overcrowding the pan. For additional flavor, consider adding minced garlic or lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg