Roasted Vegetables with Creamy Garlic Feta Sauce
This vibrant dish of roasted vegetables paired with a creamy garlic feta sauce adds color and nutrition to your plate, perfect for weeknight dinners or gatherings.
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
- to taste Salt and pepper
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
- to taste Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped zucchini, bell pepper, cherry tomatoes, red onion, and sliced carrots.
- Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss well to coat.
- Spread the vegetables in a single layer on a baking sheet.
Roasting
- Roast in the oven for 25-30 minutes or until they become tender and slightly crispy.
- While the vegetables roast, prepare the creamy garlic feta sauce. Mix together crumbled feta, minced garlic, yogurt or sour cream, and lemon juice in a small bowl until smooth.
Serving
- Once roasted, remove the vegetables from the oven and transfer them to a serving platter.
- Drizzle with the creamy garlic feta sauce and garnish with fresh herbs if desired.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain texture. You can add spices or substitute veggies based on your preference.