Low Sodium Roasted Vegetables with Feta

Elevate your side dish game with this vibrant and healthy recipe for Low Sodium Roasted Vegetables with Feta. This colorful medley of zucchini, red bell pepper, carrots, red onion, and juicy cherry tomatoes is perfectly roasted to bring out their natural sweetness, then enhanced with the savory flavors of garlic powder, oregano, and a hint of black pepper—all without added salt, making it ideal for low-sodium diets. Topped with crumbled feta cheese and a sprinkle of fresh parsley, this dish strikes the perfect balance between creamy, tangy, and earthy flavors. Ready in just 40 minutes and packed with nutrients, this easy-to-make recipe is perfect as a side for grilled proteins or as a light vegetarian main.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 large red bell pepper
• 2 medium carrot
• 1 medium red onion
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 0.5 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 cup feta cheese

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the zucchini into half-moon slices approximately 1/4 inch thick.

Step 3

Remove the core and seeds from the red bell pepper and cut it into strips.

Step 4

Peel the carrots and slice them into rounds about 1/4 inch thick.

Step 5

Peel and quarter the red onion, then separate the layers.

Step 6

Cut the cherry tomatoes in half.

Step 7

In a large mixing bowl, combine the zucchini, red bell pepper, carrot, red onion, and cherry tomatoes.

Step 8

Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, and black pepper.

Step 9

Toss the vegetables thoroughly to ensure they are evenly coated with the oil and spices.

Step 10

Spread the vegetables in an even layer on the prepared baking sheet.

Step 11

Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and the edges start to brown.

Step 12

Remove the baking sheet from the oven and let the vegetables cool slightly.

Step 13

Transfer the roasted vegetables to a serving platter.

Step 14

Crumble the feta cheese over the top of the roasted vegetables.

Step 15

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(860.4g)

Amount per serving	% Daily Value*
Calories	699.4

Total Fat 46.0g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 66.8mg	0%
Sodium 2815.1mg	0%
Total Carbohydrate 56.8g	0%
Dietary Fiber 13.2g	0%
Total Sugars 32.6g
Protein 18.4g	0%

Vitamin D 12IU	0%
Calcium 519.8mg	0%
Iron 4.0mg	0%
Potassium 1710.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 10.3%

Carbs: 31.8%