Ingredients:

  • 2 cups (120g) carrots, sliced into ½ inch rounds
  • 2 medium (300g) zucchini, quartered and sliced
  • 2 large (300g) red bell peppers, chopped into 1-inch pieces
  • 1 cup (150g) red onion, cut into thick wedges
  • 1 pint (250g) cherry tomatoes, left whole
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (2g) dried oregano
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) honey or maple syrup
  • 6 oz (170g) Greek feta cheese, crumbled
  • ½ cup (85g) Kalamata olives, pitted and halved
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the carrots, zucchini, peppers, and red onion directly on the pan with 3 tbsp olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer to ensure they roast rather than steam.
  4. Roast for 15 minutes, then remove the pan to add the cherry tomatoes.
  5. Return to the oven for another 15 minutes until the edges are mahogany-colored and the tomatoes are blistered.
  6. While the vegetables roast, combine the ¼ cup olive oil, red wine vinegar, dried oregano, minced garlic, and honey in a small bowl.
  7. Whisk vigorously until the dressing is emulsified and velvety.
  8. Transfer the warm roasted vegetables into a large mixing bowl.
  9. Add the crumbled feta, halved Kalamata olives, and chopped fresh parsley.
  10. Drizzle with the prepared Greek vinaigrette and toss gently to combine.