Description
A vibrant, one-pan meal featuring roasted vegetables tossed with Mediterranean flavors, topped with creamy feta and briny olives.
Ingredients
Scale
For the Crust:
- 1 large zucchini, chopped into 1-inch pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/4 cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces feta cheese, crumbled
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and olives. Drizzle with olive oil and add garlic, oregano, paprika, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway, until tender and slightly charred.
- Remove from the oven and sprinkle crumbled feta over the vegetables. Return to the oven for 2-3 minutes to warm the cheese.
- Garnish with fresh parsley and serve warm as a main dish or side.
Notes
You can customize the seasonings to taste.