Colorful Roasted Vegetables with Feta and Oregano
A simple and flavorful mix of seasonal vegetables such as zucchini, bell peppers, and tomatoes, roasted in the oven and refined with feta and oregano. Ideal as a side dish or a light dinner.
- 15 minutes
- 2 servings
- Main course
- vegetarian
- antioxidant
- energy
- supports the bones
- vitamin-c-reich
- cell-protective
Ingredients
- 300 g Zucchini
- 150 g Bell Pepper
- 150 g Tomatoes ((Cherry Tomatoes))
- 50 g Onion ((Red))
- 80 g Feta
- 7.5 g Olive Oil (Extra Virgin)
- 0.5 piece Oregano ((Dried))
Instructions
- Preheat the oven to 200°C (fan). Spread zucchini, bell peppers, cherry tomatoes, and onions on a baking sheet.
- Mix with olive oil, oregano, salt, and pepper. Roast for about 20-25 minutes until the vegetables are soft and slightly browned.
- Sprinkle the diced feta over the hot vegetables and let it melt in the oven for another 5 minutes.
- Serve immediately, possibly with some whole grain bread.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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