Roasted Vegetables & Feta

Warm and colourful vegetables make this an appealing sweet, tangy dish for all seasons.

Serves: 4

Prep time: 10 min | Cook time: 20 min

Ingredients:

  • 2 (10 oz./284 mL) tins Money’s Mushrooms, Whole, drained
  • 1 large red pepper, cored and coarsely chopped
  • 1 large yellow pepper, cored and coarsely chopped
  • 1 zucchini, cut into large chunks
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, sliced
  • 1 tbsp. (15 mL) olive oil
  • 1 tbsp. (15 mL) balsamic vinegar
  • 1 tsp. (5 mL) brown sugar
  • 1 tsp. (5 mL) each of dried basil and oregano
  • 2 tbsp. (25 mL) crumbled feta

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Combine mushrooms, peppers, zucchini, onion, and garlic in a 9 x 13 inch (3L) baking dish.
  3. Stir remaining ingredients except for feta in a small bowl.
  4. Drizzle over vegetables and stir in to evenly coat.
  5. Bake in the preheated oven for 20 minutes.
  6. Sprinkle with crumbled feta and serve.

Nutritional Information:

  • Calories: 117 Cal, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: Not specified, Carbohydrates: 17 g, Fiber: 5 g, Sodium: 392 mg,
Moneys Veg & Feta