Roasted Vegetables With Feta
This healthy and low carb roasted Mediterranean vegetable with feta dish is packed with flavors! Made with eggplants, zucchinis, carrots, bell peppers and feta. And seasoned with fresh garlic, fresh rosemary and olive oil. Makes a perfect weeknight dinner or to entertain guests!
Servings: 4 Servings
- 2 eggplants large
- 2 zucchinis large
- 4 medium carrots
- 2 bell peppers large
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 5 tablespoons olive oil
- 200 g (7 oz) feta cheese
- salt and freshly ground pepper to taste
- 1 tablespoon balsamic vinegar
Preheat the oven to 200°C (392 °F), with both top and bottom heat. Wash all the vegetables and peel the carrots and garlic. Then cut all the veggies into large slices and arrange them on a baking sheet. Scatter the rosemary over the vegetables, then drizzle with about 3 tablespoons olive oil and sprinkle with pepper. Bake for 45 minutes. Gently turn the vegetables halfway and drizzle with the remaining oil. 15 minutes before the end of cooking time season with salt and crumble the feta on top. Drizzle with balsamic vinegar before serving and enjoy!
- The veggies taste even better the next day.