Ingredients

The following ingredients have 6 Servings
  • 1/4 to 1/3 cup light olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 teaspoon minced garlic (~2 cloves)
  • 1 teaspoon thyme
  • 1/2 teaspoon dried parsley or rosemary
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Kosher salt, to taste
  • Cherry tomatoes
  • Broccoli
  • Cauliflower
  • Green beans
  • Red onion or shallot
  • Zucchini
  • Mushrooms (optional)
  • 1/2 cup to 2/3 cup green or black olives (marinated or fresh from can, pits removed)
  •  8 ounce block feta and or halloumi cheese (dairy free option, see notes)
  • 1/2 cup fresh basil leaves to garnish
  • 1/3 lemon (sliced) to garnish
  • salt and pepper, to taste

Instruction

  • Preheat oven to 400F.
  • In a small bowl, whisk together marinade ingredients. In a large bowl, place the chopped vegetables.
  • Pour marinade over chopped vegetables and toss to coat. Store the marinated vegetables in a ziplock bag until ready to use (up to 2 days) or spread veggies out on a large sheet pan. Place sliced feta between vegetables and layer olives on top.
  • Bake for 20-25 minutes or until veggies are thoroughly cooked. Garnish with fresh basil and lemon slices. Sprinkled with salt and pepper, if desired.
  • Store in the fridge for up to 3 days in an airtight container.