Ingredients
Scale
- 2 medium Zucchinis, chopped
- 1 Red Bell Pepper, chopped
- 1 small Red Onion, sliced
- 1 pint Cherry Tomatoes, halved
- 6 oz Feta Cheese, crumbled
- 3 tbsp Olive Oil
- 1 tsp Dried Oregano
- Salt and Black Pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare the vegetables by chopping the zucchinis, bell pepper, and red onion into roughly 1-inch pieces, and halving the cherry tomatoes.
- Step 2: In a large mixing bowl, toss the chopped vegetables with the olive oil, dried oregano, salt, and black pepper until they are thoroughly coated.
- Step 3: Spread the seasoned vegetables in a single layer in a 9×13 inch baking dish. Place the dish in the preheated oven and bake for 20 minutes.
- Step 4: Carefully remove the baking dish from the oven. Evenly sprinkle the crumbled feta cheese over the top of the softened vegetables.
- Step 5: Return the bake to the oven for an additional 8 to 10 minutes, or until the feta is warm and slightly golden and the vegetables are fully tender.
Notes
- Leftovers keep well refrigerated in an airtight container for up to 3 days, though the baked vegetables may release a little moisture upon cooling.
- For the best texture, skip the microwave and reheat leftovers loosely covered in a 350°F oven until warmed through, which prevents the veggies from getting steamy and soggy.
- Elevate this dish from a side to a light meal by serving it immediately over a scoop of fluffy couscous or accompanied by warm pita bread for dipping.
- Maximize the fresh Mediterranean flavor by adding a generous squeeze of fresh lemon juice or a handful of fresh basil after the bake comes out of the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American