Roasted Vegetables with Feta Cheese

I wanted a nice side dish to go with my Greek Roasted Chicken so I decided to look through my refrigerator to see what vegetables I could roast. I found some red onion, small fingerling potatoes, bell pepper, carrots, garlic, zucchini, grape tomatoes, and asparagus. I seasoned them lightly with olive oil, thyme, oregano, lemon pepper, sea salt, and garlic powder. After they roasted, I sprinkled them with feta cheese. These roasted vegetables turned out absolutely delicious and the perfect accompaniment to the Greek roasted chicken.

Roasted Vegetables with Feta Cheese:

Ingredients:

• 1/2 red onion, quartered
• 10-15 small fingerling potatoes
• 4 red or yellow baby bell peppers, sliced
• 3 carrots, halved and cut into large pieces
• 8 cloves of garlic, leave the skins on for roasting
• 1 green zucchini, sliced
• 4-5 asparagus spears, ends removed and cut into thirds
• 1 handful of grape tomatoes
• Olive oil
• Sea salt and freshly cracked lemon pepper, to taste
• Dried thyme
• Dried oregano
• Garlic powder  
• Feta cheese  

How to Make Roasted Vegetables with Feta Cheese

Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil-lined baking sheet with olive oil cooking spray.

Clean and slice the veggies and layer all but the tomatoes, zucchini, and asparagus on the sheet.

Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme, and oregano to taste. Toss to coat and place in the oven for 20 minutes.

After 20 minutes, add the tomatoes, zucchini, and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.

Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.