Picky Roasted Vegetables
Servings 6 servings
Calories 297kcal
Ingredients
- 1 small zucchini (cut in quarters lengthwise)
- 6 small carrots (or one-two larger carrots cut in halves/quarters lengthwise)
- 1 small butternut squash (cut in 6 wedges)
- 1 medium beet (cut in quarters)
- 2 Asian eggplants (cut in halves)
- 1 lemon (cut in 6 wedges)
- 1/2 a red onion (cut into wedges)
- 2 stems cherry tomatoes on the vine (optional)
- Salt (to taste)
- Salt (to taste)
For the vegetable dressing:
- 6 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp lime juice
- 2 Tbsp finely chopped fresh cilantro (or parsley, basil, etc.)
- 1 Tbsp finely chopped fresh oregano (or 1 teaspoon dry oregano)
- 2 garlic cloves (pressed or grated)
- 1/2 cup Feta cheese (crumbled)
Instructions
- Preheat oven to 450F.
- Line a large (I am using a 16" x 21") baking sheet with parchment paper. Set aside.
- Combine the dressing ingredients in a large bowl, then whisk well, breaking Feta into small pieces.
- Add roasted vegetables to the bowl, one kind at a time, and smother with the dressing.
- Arrange the vegetables on the baking sheet, making sure that the vegetables of the same kind are grouped together.
- Scrape any remaining dressing from the bowl and sprinkle evenly over the vegetables.
- Sprinkle some salt and pepper to taste. Remember that Feta already has salt in it, some brands more then others.
- Bake on the top rack for 30-35 minutes, or until the vegetables are soft and cooked through.
- Remove vegetables from the oven and serve immediately. Squeeze the juice/pulp from roasted lemon wedges over the vegetables.