Roasted Zucchini, Tomato, & Feta Salad
Serving size:
1
Nutritional Information:
188 calories
10 carbohydrates
7 g protein
34 mg cholesterol
924 mg sodium
340 mg potassium
2 g fiber
6 g sugar
569 iu vitamin a
26 mg vitamin c
226 mg calcium
1 mg iron
Ingredients
2 zucchini cut into 1 inch slices
10 cherry tomatoes
3 cloves garlic peeled and sliced
2 red onions Peeled and cut into quarters
10 black olives
8 oz Feta cheese
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2 tablespoons thyme fresh
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
INSTRUCTIONS
Cut the feta cheese into 1cm thick slices and place in a shallow dish.
In a small bowl, mix together 1 tablespoon of the olive oil, the balsamic vinegar, lemon juice and half of the thyme.
Pour over the feta and leave to marinade for at least 1 hour.
Preheat the oven to 230C/450F degrees
Place the zucchini, garlic and onions into a roasting tin and drizzle over the remaining olive oil. Season with the salt and pepper. Roast for 30 minutes, turning occasionally.
Add the marinated feta cheese, cherry tomatoes, olives and thyme. Cook for 10 minutes until the vegetables are tender.
Transfer the roasted vegetables and feta cheese to serving plates and spoon over the remaining marinade.