Roasted Vegetables with Feta Cheese

I wanted a nice vegetable side dish to go with my Greek roasted chicken, garlic rice, and rustic olive bread, so I decided to look through my refrigerator to see what vegetables I could roast. After roasting the veggies, I sprinkled them with feta cheese and served them with lemon wedges. We all loved this easy roasted vegetables recipe, and they paired well with the rest of the meal.

Roasted Vegetables with Feta Cheese

Ingredients:

• ½ red onion, quartered
• 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
• 5 asparagus spears, ends removed and cut into thirds
• 1 handful of grape tomatoes
• 2 tbsp Olive oil
• Sea salt and freshly cracked lemon pepper, to taste
• Dried thyme, to taste
• Dried oregano, to taste
• Garlic powder, to taste

Serving:

• Feta cheese  
• Lemon wedges

How to Make Roasted Vegetables with Feta Cheese:

Preheat the oven to 375 degrees. Coat a 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 some of the olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme, and oregano to taste. Toss to coat.

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. Serve with lemon wedges. Enjoy.