Roasted Vegetables with Feta Cheese – Pantry staple veggies of zucchini, onion, potatoes, and cherry tomatoes in a simple vinaigrette and roasted until golden then tossed with crumbles of feta cheese.I miss you summer.
I truly, truly miss you. It’s 25 degrees outside right now (9 pm-ish). The days are dreary, short, gray, and wet. I know we need the rain and the soon-to-be snow, but that doesn’t make me stop missing the sun-kissed days of summer.
Since the time change, I have been all sorts of upside down with my work schedule. I have yet to adjust my photography schedule to take pictures earlier in the day. Yes, this is the time of year I make dinner at breakfast time. I’ve not gotten the memo to start doing this yet.
Yes, this story has absolutely nothing to do with these vegetables. I just felt like whining for a minute. Thanks for listening.
Ok. now about these vegetables. Eat them. They are good for you. Listen to what your mother and grandmother always told you about eating your veggies.
I wanted to make a quick and easy side dish to my chicken and had produce that needed to be used up. I usually just toss veggies in some olive oil and herbs when roasting them, but tonight I took a walk on the wild side and added some vinegar. Then really went over the top and added some feta cheese.
If gun-to-my-head I had to pick 10 favorite ingredients to live on for the rest of my life, I am certain vinegars and cheese, particular feta would be on that list.
Roasted Vegetables with Feta Cheese
- 10.5 oz package cherry/grape tomatoes
- 1 lb zucchini; quarter sliced
- 2 lbs . small red potatoes; cubed small
- 1/2 medium onion; chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tbsp fresh basil; chopped
- 1/4 tsp sugar
- 1/8 cup crumbled feta; +/- to taste
Prep all the veggies and add them to a zip-seal bag.
Whisk together the oil, vinegar, salt, pepper, sugar, and basil until emulsified.
Pour the vinaigrette into the bag of vegetables, seal, and shake until the vegetables are fully coated.
Place the vegetables on a lined baking sheet and put in a pre-heated 425°
Roast for 10 minutes and flip the vegetables. Roast for an additional 10 minutes or until they are cooked to the desired consistency.
Remove from the oven and place in a serving bowl, toss with the feta cheese; serve and enjoy.