Mediterranean Roasted Vegetable Salad with Feta and Olives
85% authentic · Greek
A flavorful twist on roasted vegetable salad, incorporating classic Mediterranean ingredients like feta cheese and Kalamata olives for a salty, briny contrast to the sweet roasted vegetables.
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Ingredients
- Zucchini2 medium
- Bell peppers (red and yellow)2 total
- Red onion1 large
- Cherry tomatoes1 pint
- Kalamata olives, pitted1/2 cup
- Feta cheese, crumbled4 oz
- Olive oil1/4 cup
- Dried oregano1 teaspoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Chop zucchini, bell peppers, and red onion into bite-sized pieces. Leave cherry tomatoes whole.
- 3
Toss chopped vegetables and cherry tomatoes with olive oil, oregano, salt, and pepper on a large baking sheet.
- 4
Roast for 25-30 minutes, until vegetables are tender and slightly caramelized, flipping halfway through.
- 5
In a large bowl, combine the roasted vegetables, Kalamata olives, and crumbled feta cheese.
- 6
Drizzle with a little extra olive oil if desired, and toss gently.
- 7
Serve warm or at room temperature.
