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–+ servings
Linda S. Smith

Roasted Vegetables with Creamy Garlic Feta Sauce

This colorful dish combines roasted vegetables with a creamy garlic feta sauce, making it a versatile and flavorful side or main meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the roasted vegetables
  • 1 piece zucchini, chopped
  • 1 piece bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 piece red onion, chopped
  • 2 pieces carrots, sliced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
For the creamy garlic feta sauce
  • 1 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1/4 cup plain yogurt or sour cream
  • 1 tablespoon lemon juice
  • Fresh herbs for garnish (optional) Use as desired.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chopped zucchini, bell pepper, cherry tomatoes, red onion, and sliced carrots.
  3. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. Toss well to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy.
  2. While the vegetables are roasting, prepare the creamy garlic feta sauce. In a small bowl, mix together crumbled feta, minced garlic, yogurt or sour cream, and lemon juice until smooth.
  3. Once roasted, remove the vegetables from the oven and transfer them to a serving platter.
  4. Drizzle with the creamy garlic feta sauce and garnish with fresh herbs if desired.
  5. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 4g

Notes

Feel free to substitute seasonal vegetables according to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

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