Mediterranean Roasted Vegetable Medley with Feta

This vibrant Mediterranean Roasted Vegetable Medley combines traditional flavors with a creative twist, featuring an array of seasonal vegetables roasted to perfection and topped with crumbled feta cheese and a drizzle of balsamic glaze. The dish is not only appealing to the eye but also bursting with flavors, making it a perfect side dish for any meal. It's vegetarian and gluten-free, catering to a variety of dietary needs.

Ingredients:

• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium eggplant, cubed
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 2 tablespoons balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine zucchini, bell peppers, eggplant, red onion, and cherry tomatoes.
3. Drizzle the vegetables with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
6. Remove from the oven and let cool slightly. Transfer to a serving dish.
7. Sprinkle crumbled feta cheese over the top and drizzle with balsamic glaze.
8. Garnish with fresh basil leaves before serving.