Roasted Greek salad
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
If you love the classic lettuce-based version of Greek salad, you’ll flip for this warm, roasted veggie riff. It embodies the flavors and ingredients of the traditional dish—lemon, oregano, olives, and feta cheese—and seems a little heartier from having been roasted. It’s equally delicious served warm or at room temperature, and leftovers hold up well for several days. It goes especially well with sauteed or roasted fish or chicken. Feel free to use any color of cherry tomatoes and bell peppers; we went for the greatest color variety.
Ingredients
Cooking spray
4 spray(s)
Cherry tomatoes
1½ cup(s), orange, yellow, or red
Uncooked zucchini
2 medium, cut into 1-inch pieces
Red bell pepper
1 large, cut into 1-inch pieces
Red onion
1 small, cut into thin wedges
Olive oil
1½ Tbsp
Dried oregano
1 tsp
Kosher salt
½ tsp
Black pepper
½ tsp
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Capers
1 Tbsp
Pitted Kalamata olives
18 olive(s)
Crumbled feta cheese
2 oz
Instructions
1
Preheat oven to 425°F. Coat a large sheet pan with nonstick spray.
2
In a large bowl, combine tomatoes, zucchini, bell pepper, and onion. Drizzle with oil, and sprinkle with oregano, salt, and pepper; toss gently to coat. Arrange vegetables on prepared pan. Bake at 425°F until tender and starting to brown on edges, 25 to 28 minutes, stirring after 15 minutes.
3
Remove pan from oven. Add lemon zest and juice, capers, and olives to pan; stir gently to combine. Sprinkle with cheese. Serve warm or at room temperature.
4
Serving size: a scant 1 cup
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