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To make this dish, you need a mix of fresh veggies. Here is a list: - 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 crunch to your meal. Each one adds its unique taste. Zucchini gives a mild flavor, while bell peppers add sweetness. Onions provide depth, and cherry tomatoes offer juiciness. Next, we need to create a tasty balsamic dressing. The ingredients are: - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil Balsamic vinegar is bold and tangy. It pairs well with the sweetness of the veggies. Olive oil adds richness and helps the veggies roast nicely. To finish, we need some simple seasonings and garnishes: - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and freshly ground pepper to taste - ½ cup feta cheese, crumbled - Fresh basil leaves for garnish Garlic powder and oregano add flavor. Salt and pepper enhance all the tastes. The feta cheese brings creaminess and tang. Fresh basil gives a bright touch on top, making the dish look beautiful. This mix of ingredients makes the dish vibrant and delicious. Each element works together to create a tasty meal that everyone will love. Start by heating your oven to 425°F (220°C). This high heat helps the veggies roast perfectly. As the oven warms up, wash and cut your vegetables. Slice the zucchini into half-moons. Dice the red and yellow bell peppers. Cut the red onion into wedges. Halve the cherry tomatoes and prepare the broccoli florets. Place all these in a large mixing bowl. Once your veggies are ready, it’s time to toss them. Drizzle 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil over the veggies. Next, add 1 teaspoon of garlic powder and 1 teaspoon of dried oregano. Don’t forget to add salt and freshly ground pepper to taste. Mix everything gently but well. This ensures each piece of vegetable gets coated in that tasty balsamic mixture. Now, spread the seasoned veggies on a large baking sheet. Make sure they are in a single layer. This allows them to roast evenly. Place the baking sheet in your preheated oven. Roast for about 20-25 minutes. Halfway through, stir the vegetables to promote even cooking. They should become tender and slightly caramelized. After roasting, take the pan out and sprinkle ½ cup of crumbled feta cheese over the veggies. Return it to the oven for 5 more minutes. This will warm the feta without losing its shape. Lastly, take it out and garnish with fresh basil leaves. Enjoy the beautiful colors and flavors! To get the best results, preheat your oven to 425°F (220°C). A hot oven helps the veggies roast evenly. Spread the veggies in a single layer on the baking sheet. This way, they cook well and get that nice browning. Stir them halfway through cooking. This ensures all sides get that perfect caramelization. You can add more flavor by mixing in some garlic cloves. Whole cloves roast well and taste sweet once done. A splash of lemon juice can brighten the dish. For heat, add red pepper flakes or sliced jalapeños. You can also swap in different herbs like thyme or rosemary for a unique twist. Serve the roasted veggies in a large, shallow bowl. This shows off their bright colors. Drizzle a little extra balsamic glaze on top for a touch of shine. Garnish with fresh basil leaves for a pop of green. You can even sprinkle some extra feta for added flavor and texture. {{image_4}} You can switch up the veggies in this recipe. Try adding carrots, asparagus, or cauliflower. Each brings its own flavor and texture. You can also use sweet potatoes or Brussels sprouts for a hearty twist. Just remember to cut them into similar sizes. This helps them cook evenly. Feta cheese adds a nice tang, but other cheeses work too. Goat cheese is creamy and rich. Parmesan gives a salty kick. You can even use mozzarella for a milder flavor. Choose your cheese based on what you like. Each option changes the dish in a fun way. Herbs and spices can change the taste of your veggies. Fresh thyme or rosemary adds a nice aroma. For a spicy kick, try red pepper flakes or smoked paprika. If you enjoy a bit of sweetness, add a touch of cinnamon. Mixing in different herbs can take your dish to new heights. To store leftovers, place them in an airtight container. Make sure to cool the veggies before sealing. This keeps the flavors fresh for later. You can store them in the fridge for up to four days. If you want to keep them longer, consider freezing. Reheat the balsamic roasted veggies in the oven for the best results. Preheat your oven to 350°F (175°C). Spread the veggies out on a baking sheet. Heat for about 10-15 minutes, until warm. You can also use a microwave if you’re in a hurry. Just heat them in short bursts, stirring in between. This helps keep them from getting soggy. To freeze your roasted veggies, first cool them fully. Then, spread them in a single layer on a baking sheet. Freeze for a few hours until solid. Next, transfer them to a freezer-safe bag. Remove as much air as possible. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them overnight in the fridge before reheating. Yes, you can swap in other veggies. Try carrots, cauliflower, or asparagus. Each will bring a new taste. Just cut them into similar sizes for even cooking. You want all veggies to roast well. Mixing colors adds fun to your dish. If you lack balsamic vinegar, use red wine vinegar or apple cider vinegar. Both give a nice tang. You can also blend these with a touch of honey for sweetness. This mix can mimic balsamic’s rich flavor. To make this dish vegan, skip the feta cheese. Try using a vegan cheese or leave it out. You can also add nuts or seeds for crunch. They give extra flavor and nutrition. Enjoy the veggies without the cheese, as they shine on their own! This post covered how to make a tasty roasted vegetable dish. We looked at fresh veggies, balsamic dressing, and simple seasonings. I shared step-by-step tips for perfect roasting and ways to boost flavor. You can try different veggies, cheeses, and herbs to mix things up. Finally, I provided guidance on storing leftovers and reheating them. Enjoy creating your dish with these tips. Cooking should be fun and full of flavor!

Sheet-Pan Balsamic Roasted Veggies With Feta

Discover the deliciousness of sheet-pan balsamic roasted veggies with feta! This easy recipe features vibrant zucchini, bell peppers, broccoli, and sweet cherry tomatoes, all roasted to perfection and topped with creamy feta. Perfect for a healthy side dish or a light main meal. Ready in just 30 minutes, this dish will delight your taste buds! Click to explore the full recipe and bring this colorful and nutritious feast to your 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 extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

½ cup feta cheese, crumbled

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it's hot enough for roasting.

    In a large mixing bowl, toss together the sliced zucchini, diced red and yellow bell peppers, red onion wedges, cherry tomatoes, and broccoli florets until well combined.

      Drizzle the balsamic vinegar and olive oil over the vegetables, ensuring to get an even distribution. Then, sprinkle with garlic powder, dried oregano, and add salt and pepper.

        Gently toss the mixture again, making sure each piece of vegetable is thoroughly coated in the flavorful balsamic mixture.

          Transfer the seasoned vegetables to a large baking sheet, spreading them out in a single layer for optimal roasting.

            Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Stir the vegetables halfway through to promote even cooking and browning; they should become tender and achieve a slight caramelization.

              After roasting, take the pan out of the oven and sprinkle the crumbled feta cheese generously over the warm vegetables.

                Return the sheet pan to the oven for an additional 5 minutes, which will allow the feta to warm slightly and soften without losing its shape.

                  Once done, remove from the oven, and garnish with fresh basil leaves. Optionally, add a final touch of salt and freshly ground pepper to enhance the flavors.

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

                      - Presentation Tips: Serve the roasted veggies in a large, shallow bowl, allowing the vibrant colors to show. Drizzle a little extra balsamic glaze over the top for added flair, if desired.