Friday Foodspiration: Roasted Greek Vegetables


This is a great end of summer side dish to add to any meal.  So easy, my 7 year old made it as part of her “I did it myself” meal.  She learned oven safety, how to measure seasonings, and some veggie chopping skills.

We served this side with grilled steak, but you could pair it with chicken, fish, or pork. Even serve over quinoa for a vegetarian meal.

Best part . . . We all ate a second serving of vegetables that night!


  • 1 large Zucchini, cut in 1/2 inch slices

  • 1 large Yellow Squash, cut in 1/2 inch slices

  • 1 Red Pepper, sliced

  • 1 Onion, sliced

  • 2 tbs Olive Oil

  • 2 cloves Garlic, minced

  • 2 tsp Dried Basil

  • 2 tsp Dried Oregano

  • 2 tsp Fresh or Dried Parsley

  • 1 cup Feta Cheese, crumbled in large chunks


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Add vegetables to a large bowl and toss with oil and seasoning.

  3. Pour onto prepared baking dish and spread into an even layer.

  4. Sprinkle crumbled feta cheese on top of vegetables.

  5. Bake in preheated oven for 20-25 minutes until vegetables are tender. You may need to turn the broiler on for just a minute to char the feta.

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