Roasted Vegetables with Feta Cheese
Servings 4
Equipment
- Baking Sheet
Ingredients
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
Instructions
- 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.