Zest for the Table
About the Recipe
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Ingredients
2 small to medium zucchinis
300 g of grape tomatoes
1/2 small red onion
4 cloves of garlic
1/3 cup of pitted Kalamata olives
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon sea salt teaspoon oregano,
3 to 4 mint leaves, ground (optional)
1/2 teaspoon pepper
Balsamic glaze (optional)
1 cup Feta chee
Preparation
Preheat oven to 450°F
Cut 2 zucchinis into half moon shapes
Cut 1 red onion in half, use 1/2 to cut into slices
Julienne 1 sweet red pepper
Add cut vegetables to a mixing bowl
Add 300 g of grape tomatoes
Toss
In bowl, on top of veggie mixture:
Drizzle 1/4 cup of olive oil
Sprinkle 1 teaspoon garlic powder, 1 teaspoon oregano 1 teaspoon salt, 3 to 4 mint leaves, grind by hand and add pepper to taste
Toss vegetables with oil and seasonings by hand in the mixing bowl
Pour vegetables into a cast-iron skillet or roasting pan
Add 4 cloves of garlic throughout arrangement Sprinkle pitted Kalamata olives on top
Roast uncovered in oven at 450° F for 35 minutes
At the 35 minute mark remove the skillet from the oven and add crumbled feta on top
Put back into oven to broil at 500° F and allow to cook for 3-5 more minutes.
Remove from oven, let stand and drizzle with balsamic glaze.
Enjoy! 🫶🏼