Ingredients:

  • 2 medium zucchini, cut into 1-inch thick half-moons
  • 2 large red bell peppers, deseeded and cut into 1.5-inch chunks
  • 1 large red onion, peeled and cut into thick wedges
  • 1 cup cherry tomatoes, whole
  • 0.5 cup English cucumber, sliced
  • 0.25 cup extra virgin olive oil
  • 1 tbsp dried oregano
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried thyme
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz feta cheese, crumbled
  • 0.5 cup Kalamata olives, pitted and halved
  • 1 large fresh lemon, juiced and zested
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 200°C (400°F). Prepare an extra-large rimmed baking sheet, optionally lining it with parchment paper for easier cleanup.
  2. In a large mixing bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes. Add the extra virgin olive oil, minced garlic, dried oregano, and dried thyme.
  3. Toss the vegetables thoroughly until every piece is glistening with oil and herbs. Season with sea salt and cracked black pepper.
  4. Spread the vegetables across the baking sheet in a single layer. Ensure there is enough space between pieces to allow airflow, which is essential for achieving charred edges rather than steaming.
  5. Roast for 20 minutes, or until the vegetables reach a mahogany-colored sear and the centers are tender.
  6. Remove the tray from the oven. Immediately sprinkle with crumbled feta cheese, Kalamata olives, fresh lemon juice, lemon zest, and chopped parsley to brighten the flavors before serving.
  7. Finish by folding in the 0.5 cup cold sliced cucumber and 0.25 cup fresh parsley before serving.