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For this recipe, you will need: - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 3 cups broccoli florets These veggies bring color and taste. The zucchini adds a soft touch. Bell peppers give sweetness. Red onion adds a sharp bite. Cherry tomatoes burst with juice, and broccoli adds crunch. To enhance these veggies, gather: - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste Balsamic vinegar adds depth. Olive oil helps with roasting. Garlic powder gives a warm, rich flavor. Dried oregano adds a hint of earthiness. Salt and pepper round out the taste. For the finishing touch, you will need: - ½ cup feta cheese, crumbled - Fresh basil leaves for garnish Feta cheese brings creaminess and a tangy kick. Fresh basil leaves add a burst of freshness. These elements make the dish pop with flavor and color. First, set your oven to 425°F (220°C). This high heat will help our veggies roast perfectly. While the oven warms up, prepare your veggies. Slice the zucchini into half-moons. Dice the red and yellow bell peppers. Cut the red onion into wedges. Halve the cherry tomatoes and measure out the broccoli florets. It all should look colorful and fresh. Now, grab a large bowl. Add all your chopped veggies inside. Pour in 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. These will give the veggies a rich flavor. Next, sprinkle 1 teaspoon of garlic powder and 1 teaspoon of dried oregano over the mix. Add salt and pepper to taste. Use your hands or a spoon to toss everything until the veggies are well coated. This step is key for even flavor. Spread the veggies on a large baking sheet. Make sure they stay in a single layer. This helps them roast evenly. Place the baking sheet in the preheated oven. Roast for 20 to 25 minutes. Stir halfway through to ensure even cooking. You want the vegetables tender and a bit caramelized. After roasting, take the pan out and sprinkle ½ cup of crumbled feta cheese on top. Place it back in the oven for 5 more minutes. This warms the cheese and makes it soft. Once done, garnish with fresh basil leaves and add a final sprinkle of salt and pepper if you like. Enjoy your delicious creation! To get the best roast, use fresh veggies. Fresh veggies taste better and have more vitamins. Cut them into equal sizes. This helps them cook evenly. Spread them in a single layer on the baking sheet. Crowding the pan makes them steam instead of roast. Bake at 425°F (220°C) for about 20 to 25 minutes. Stir halfway through for even cooking. Look for a nice caramelized color. This adds flavor and texture. You can change the flavors based on your taste. Add more garlic powder for a stronger taste. If you like it spicy, sprinkle in some red pepper flakes. For a sweeter taste, drizzle a bit more balsamic vinegar. Always taste before serving. If it needs more flavor, add salt and pepper. Remember, balance is key. The feta cheese adds saltiness, so adjust wisely. Make your dish look great! Use a large, white platter or bowl for serving. This makes the colors pop. Sprinkle fresh basil leaves on top for a nice touch. Crumbled feta can also be added at the end for a fresh look. Serve it warm to make it inviting. A drizzle of balsamic glaze can add shine and extra flavor. Don't forget to take a photo; it’s Instagram-worthy! {{image_2}} You can swap veggies based on what you have. For instance, use eggplant instead of zucchini. Instead of cherry tomatoes, try grape tomatoes or even diced carrots. If you like, substitute the red onion with shallots for a milder taste. You can also use fresh herbs like thyme or rosemary instead of dried oregano. Each change can give a new twist to your dish! If you want to make this dish a full meal, add some protein. Chicken breast, cut into bite-sized pieces, works great. For a vegetarian option, try chickpeas or white beans. Simply toss the proteins with the veggies before roasting. This will cook everything together, blending the flavors nicely. Want to change the taste? You can! Add soy sauce or honey for a sweet and savory mix. Try using lemon juice instead of balsamic vinegar for a zesty kick. If you like heat, sprinkle some red pepper flakes or add jalapeños. These small changes can create a whole new flavor experience! You should store leftovers in an airtight container. Keep the veggies in the fridge. They stay fresh for up to four days. Make sure to let them cool before sealing. This keeps them from getting soggy. To reheat, you can use the oven or a microwave. For the oven, set it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes until warm. If you use a microwave, place them in a safe dish. Heat in short bursts, checking often. This will keep them from becoming mushy. You can freeze these roasted veggies, but they may change in texture. Let them cool fully first. Place them in a freezer-safe bag or container. Remove as much air as you can. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned before. Yes, you can use other veggies. Try carrots, asparagus, or sweet potatoes. You can mix and match based on what you have. Just cut them to similar sizes for even cooking. Each veggie brings its own flavor and texture. This recipe is flexible, so feel free to get creative! Leftovers will last about three to four days in the fridge. Store them in an airtight container. Reheat in the microwave or oven. The taste will still be great, even after a few days. Enjoy them in wraps, salads, or as a side dish. Feta cheese adds a salty and creamy touch. However, it’s not required. You can leave it out for a vegan option. You might try nutritional yeast for a cheesy flavor without dairy. Or simply enjoy the roasted veggies on their own! This blog post shared various tips for a flavorful roasted vegetable dish. We covered ingredients, including veggies and seasonings, along with step-by-step cooking methods. Tips for better roasting and serving add value to your meal. You learned about recipe variations and storage info to keep leftovers fresh. Try these ideas for tasty, healthy meals that fit your taste. Cooking can be fun and rewarding! Enjoy your delicious creations and share them with others.

Sheet-Pan Balsamic Roasted Veggies With Feta

Discover the vibrant flavors of sheet-pan balsamic roasted veggies with feta! This easy recipe features a colorful mix of zucchini, bell peppers, cherry tomatoes, and broccoli, all roasted to perfection and topped with creamy feta. In just 30 minutes, you can create a healthy and delicious side dish that pairs well with any meal. Click through to explore this simple yet tasty recipe and elevate your dinner table!
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 cups broccoli florets

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

½ cup feta cheese, crumbled

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, combine the sliced zucchini, diced red and yellow bell peppers, red onion wedges, cherry tomatoes, and broccoli florets.

      Drizzle the balsamic vinegar and olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, salt, and pepper.

        Toss all the vegetables together until they are evenly coated in the balsamic mixture.

          Spread the vegetables in a single layer on a large baking sheet.

            Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

              Once roasted, remove the pan from the oven and sprinkle the crumbled feta cheese over the top.

                Return the sheet pan to the oven for an additional 5 minutes, allowing the feta to warm slightly and soften.

                  Remove from the oven, garnish with fresh basil leaves, and give a final sprinkle of salt and pepper if desired.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4