Description
A delightful Mediterranean dish packed with fresh vegetables and topped with creamy feta cheese, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 1 eggplant, cubed
- 1 cup spinach
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for drizzling
- 1 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced zucchini, chopped bell pepper, halved cherry tomatoes, sliced red onion, cubed eggplant, and cups of fresh spinach.
- Add the minced garlic, dried oregano, and basil to the bowl. Season with salt and pepper. Toss everything together to coat the vegetables.
- Transfer the vegetable mixture to a baking dish. Drizzle olive oil over the top and sprinkle crumbled feta cheese.
- Bake for 25-30 minutes, or until the vegetables are tender and slightly browned.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg