Description
A vibrant and nutritious dish featuring roasted vegetables topped with crumbled feta cheese and a zesty lemon yogurt sauce.
Ingredients
Scale
- 1 red bell pepper, sliced or chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges or slices
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 block feta cheese
- 1 cup plain yogurt
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sliced bell pepper, zucchini, red onion, and cherry tomatoes.
- Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Spread the veggies onto a sheet pan in a single layer.
- Crumble feta cheese over the top of the vegetables.
- Roast in the oven for 20-25 minutes until veggies are tender.
- While the veggies are roasting, mix together the yogurt, lemon juice, lemon zest, salt, and pepper in a small bowl to make the lemon yogurt sauce.
- Once done, serve the roasted veggies on a plate, drizzled with the lemon yogurt sauce and garnished with fresh herbs.
Notes
To store leftovers, keep the roasted veggies and lemon yogurt sauce in separate airtight containers. The veggies can be refrigerated for 3-4 days, and the sauce should be used within a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Mediterranean, roasted vegetables, feta, healthy, vegetarian, quick meal