Description
A colorful, elegant dish featuring oven-roasted vegetables finished with a creamy, tangy feta sauce that elevates simple ingredients into a luxurious meal.
Ingredients
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Red bell peppers – 2 medium, sliced
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Zucchini – 2 medium, sliced
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Red onion – 1 large, cut into wedges
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Carrots – 3 medium, sliced
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Cherry tomatoes – 1½ cups
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Olive oil – 3 tablespoons
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Sea salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Dried oregano – 1 teaspoon
For the Feta Sauce
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Feta cheese – 200 g (7 oz), crumbled
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Greek-style yogurt – ½ cup
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Olive oil – 2 tablespoons
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Lemon juice – 1½ tablespoons
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Garlic – 1 small clove, grated
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Black pepper – ¼ teaspoon
Instructions
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Preheat oven to 220°C (425°F).
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Place all vegetables on a large baking tray.
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Drizzle with olive oil and season with salt, pepper, and oregano. Toss well.
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Roast for 30–35 minutes, turning halfway, until vegetables are tender and lightly caramelized.
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Blend or whisk all feta sauce ingredients until smooth.
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Serve roasted vegetables warm with feta sauce drizzled on top or on the side.
Notes
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Use seasonal vegetables for the best flavor.
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The feta sauce can be made ahead and stored refrigerated for up to three days.
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Adjust sauce thickness with a little water or extra yogurt if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes