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Roasted Vegetables with Feta Cheese

Course: Side Dish
Cuisine: American
Author: Michelle De La Cerda


  • 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


  1. Prep all the veggies and add them to a zip-seal bag.
  2. Whisk together the oil, vinegar, salt, pepper, sugar, and basil until emulsified.
  3. Pour the vinaigrette into the bag of vegetables, seal, and shake until the vegetables are fully coated.
  4. Place the vegetables on a lined baking sheet and put in a pre-heated 425°
  5. Roast for 10 minutes and flip the vegetables. Roast for an additional 10 minutes or until they are cooked to the desired consistency.
  6. Remove from the oven and place in a serving bowl, toss with the feta cheese; serve and enjoy.