Roasted Greek salad
Fresh cherry tomato(es)
1½ cup(s), orange, yellow, or red
2 medium, cut into 1-inch pieces
Sweet red pepper(s)
1 large, cut into 1-inch pieces
Uncooked red onion(s)
1 small, cut into thin wedges
Fresh lemon juice
Pitted Kalamata olives
Crumbled feta cheese
- Preheat oven to 425°F. Coat a large sheet pan with nonstick spray.
- 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.
- 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.
- Serving size: a scant 1 cup