Description
A vibrant and healthy stack of roasted Mediterranean vegetables topped with creamy feta and a sweet-tangy orange honey glaze, perfect for a light main or impressive side dish.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 zucchinis, sliced lengthwise
- 1 red bell pepper, sliced into rings
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 1/4 cup honey
- Juice of 1 orange
- 1 teaspoon orange zest
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, minced garlic, oregano, salt, and pepper.
- Arrange eggplant, zucchini, and bell pepper slices on a baking sheet lined with parchment paper. Brush both sides of each slice with the seasoned olive oil.
- Roast for 20 minutes, flipping halfway through, until vegetables are tender and lightly charred.
- While vegetables roast, make the orange honey: In a small saucepan, combine honey, orange juice, and orange zest. Heat over medium-low for 3-4 minutes until slightly thickened, stirring occasionally. Remove from heat.
- To assemble, stack roasted vegetables on a plate: start with an eggplant slice, top with zucchini, then bell pepper. Repeat layers. Sprinkle crumbled feta on top.
- Drizzle the orange honey over the stack. Garnish with fresh parsley if desired.
- Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or cumin. This dish pairs well with a side of quinoa or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Mediterranean