Roasted Greek salad
4
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
If you love the classic lettuce-based version of Greek salad, you’ll flip for this warm, roasted veggie riff. It embodies the flavors and ingredients of the traditional dish—lemon, oregano, olives, and feta cheese—and seems a little heartier from having been roasted. It’s equally delicious served warm or at room temperature, and leftovers hold up well for several days. It goes especially well with sauteed or roasted fish or chicken. Feel free to use any color of cherry tomatoes and bell peppers; we went for the greatest color variety.
Ingredients
Cooking spray
4 spray(s)
Cherry tomatoes
1½ cup(s), orange, yellow, or red
Uncooked zucchini
2 medium, cut into 1-inch pieces
Red bell pepper
1 large, cut into 1-inch pieces
Red onion
1 small, cut into thin wedges
Olive oil
1½ Tbsp
Dried oregano
1 tsp
Kosher salt
½ tsp
Black pepper
½ tsp
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Capers
1 Tbsp
Pitted Kalamata olives
18 olive(s)
Crumbled feta cheese
2 oz