Feta and Herb Roasted Vegetables

This makes a quick and colorful side dish. It can also easily be turned into a delicious one-dish meal, just add a handful of precooked chicken or some mushrooms to round it out. Lots of wonderful flavors in those veggies!

Ingredients (~4 servings)

1 small onion
3 potatoes (russet)
1 large carrot
1 turnip
1 red bell pepper
1 zucchini
1 cup cooked chicken or mushrooms (optional)
2+1 tablespoons avocado oil
1 tablespoon balsamic vinegar
1 cup feta cheese, crumbled
pinch of cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed rosemary
1 teaspoon thyme

Step 1

Preheat oven to 400 F.


Step 2

Peel potatoes, onions, turnip, and carrot, and cut into cubes. Toss in 2 tablespoons of oil and sprinkle with salt. Spread onto a lined baking sheet and bake for ten minutes.


Step 3

Meanwhile, remove seeds from pepper and cut into pieces. Cut ends off zucchini and chop into chunks. Toss pepper and zucchini in 1 tablespoon oil and 1 tablespoon balsamic vinegar and sprinkle with salt. Add to the vegetables in the oven and stir. Bake for another 10 minutes.


Step 4

Mix 1 cup feta cheese with the herbs and spices. Spread over the vegetables and bake for 10-15 minutes more, until the feta is just beginning to brown.


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