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Roasted Zucchini and Mushrooms with Feta

Roasted Zucchini and Mushrooms with Feta

Craving something fresh and flavorful? Roasted Zucchini and Mushrooms with Feta delivers a delicious blend of summer vegetables roasted to perfection. It’s the perfect side dish for any occasion, combining the earthy taste of mushrooms with sweet zucchini and tangy feta, making it a must-try tonight!
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Servings: 4 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Crimini mushrooms see notes
  • 2 lbs Zucchini see notes
  • 2/3 cup Feta cheese
  • 1 T chopped fresh parsley optional

Equipment

  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 400F/200C.
  2. Prepare a large baking sheet by spraying it with non-stick spray or a drizzle of oil.
  3. Wash the mushrooms thoroughly and allow them to drain while you prep the zucchini.
  4. If you’re using large zucchini, cut them into fourths lengthwise and scrape out the seeds.
  5. Cut the zucchini pieces into strips no wider than half an inch.
  6. In a bowl, whisk together olive oil, balsamic vinegar, dried thyme, and black pepper to create the marinade.
  7. Place the zucchini and mushrooms in a bowl and pour the marinade over them. Toss to coat.
  8. Spread the vegetables out in a single layer on the baking sheet.
  9. Roast for 20 minutes, stir, then continue roasting until lightly browned, about 15 to 20 minutes more.
  10. Put the roasted vegetables on a serving dish and crumble Feta cheese over the top.
  11. Serve hot and enjoy!

Notes

Feel free to let the vegetables marinate for an hour or two for more flavor. Store leftovers in an airtight container for up to three days.