Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 2 Medium zucchinis, cut into cubes
- 1 Large red onion, cut into wedges
- 1 Red bell pepper, seeded and cut into cubes
- 1 Yellow bell pepper, seeded and cut into cubes
- 2 tbsp Olive oil
- Salt and pepper to taste
- 1/2 cup Crumbled feta cheese
- 1/4 cup Chopped fresh parsley
- 2 tbsp Red wine vinegar
Instructions
- Preheat the oven to 400°F.
- Toss the zucchini, red onion, red bell pepper, and yellow bell pepper with olive oil, salt, and pepper in a large bowl.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast the vegetables in the oven for 20-25 minutes, occasionally stirring until tender and lightly browned.
- Combine the roasted vegetables, feta cheese, parsley, and red wine vinegar in a large bowl. Toss well to combine.
- Serve the roasted vegetable and feta salad warm or at room temperature.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Serving size: 1 cup
Calories: 135 kcal
Fat: 10g
Carbohydrates: 9g
Fiber: 2g
Protein: 4g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Roasted Vegetable and Feta Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.