Roasted Vegetables with Balsamic and Feta Cheese
Ingredients
- 1 fennel root (cut into 1/8’s)
- 2 handfuls cherry tomatoes (whole)
- 1 red onion
- 1 zucchini
- 6 mini peppers or 1 large pepper cut into four
- 4 ounces feta cheese
- 2 Tablespoons balsamic vinegar
- 1/4 cup any olives you like
- 2 Tablespoons olive oil or olive oil spray
- Salt & pepper
- Oregano
Instructions
- Cut the veggies into large chunks and arrange them in a single layer in a baking dish.
- Crumple 2 ounces of feta cheese on the veggies.
- Drizzle with 1 Tablespoon olive oil, salt, pepper and oregano.
- Bake at 425 F for 30 minutes.
- Remove from the oven and immediately drizzle with balsamic vinegar and 2 ounces of crumbled feta. Then serve.
Notes
Note: You can substitute with any other veggies you have on hand, carrots, celery, broccoli, etc. Make it colorful and don’t forget the olives and feta cheese!