Name: Roasted Vegetable And Feta Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 medium zucchinis, sliced; 1 large eggplant, cubed; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and black pepper to taste; 1 cup crumbled feta cheese; Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the zucchinis, eggplant, bell peppers, red onion, cherry tomatoes, and minced garlic.
Drizzle the olive oil over the vegetables, and sprinkle with dried oregano, salt, and black pepper. Toss well to ensure all the vegetables are coated with the seasoning.
Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and sprinkle the crumbled feta cheese evenly over the roasted vegetables.
Return the casserole to the oven for an additional 5-7 minutes, or until the feta is slightly melted and golden brown.
Once done, remove the casserole from the oven and let it cool slightly.
Garnish with freshly chopped parsley before serving.

Ingredients

Instructions

Nutrition Facts

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