Roasted Veggies with Feta and Herbs | Kale Me Maybe
Roasted Veggies with Feta and Herbs
15 mins prepServes 4
A vibrant and simple recipe for mixed roasted vegetables including carrots, sweet potatoes, bell pepper, eggplant, radishes, and turnips, topped with crumbled feta, fresh parsley, garlic, lemon zest, salt, and pepper.
Preheat your oven to 425 F (220 C). Spread your chosen vegetables (carrots, sweet potatoes, green bell pepper, eggplant, radishes, and turnips) evenly on a baking sheet. Drizzle with olive oil and toss to coat. Season the vegetables with your preferred blend, such as garlic and onion powder, oregano, or crushed red pepper. Bake for 25-35 minutes, or until the vegetables are soft on the inside and have achieved a crispy exterior. Once roasted, top the warm veggies with crumbled feta, chopped parsley, fresh minced garlic, lemon zest, salt, and pepper.
