Bring a burst of Mediterranean flavor to your table with these Greek Roasted Veggies. This colorful dish features a mix of red and yellow bell peppers, zucchini, cherry tomatoes, and butternut squash, all roasted to perfection with olive oil, lemon juice, and aromatic herbs. Topped with crumbled feta cheese and fresh parsley, it’s a delightful side dish for any meal.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 cups butternut squash, peeled and cubed
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Vegetables:
- In a large bowl, combine the sliced red and yellow bell peppers, zucchini, cherry tomatoes, and butternut squash.
- Season the Vegetables:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and smoked paprika.
- Pour the mixture over the vegetables and toss until they are well coated.
- Roast the Vegetables:
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Garnish and Serve:
- Remove from the oven and let it cool slightly.
- Sprinkle with crumbled feta cheese, if using, and garnish with fresh parsley.
Enjoy your delicious Greek Roasted Veggies as a vibrant and flavorful side dish!
