Roasted Zucchini,Tomato and Feta Salad

This easy roasted zucchini tomato salad is full of colour and flavour. Zucchini and tomatoes are roasted with Feta cheese, black olives and onions.

The vegetables and cheese mixture are delicious fresh out of the oven, but amazing when cold as the flavours have had a chance to develop. This could be served as a side dish too with fish or chicken.

How to make roasted zucchini tomato salad

This is an easy dish to throw together and a great use of zucchini. It is as simple as cutting the vegetables, marinating the Feta cheese and roasting them.

If you don't want to marinate the Feta cheese, add the cheese to the roasted vegetables as per the recipe card below, then toss the roasted vegetables in the marinade to serve.

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More Low Carb Vegetable Salads

Walnut Blue Cheese Salad

Broccoli Red Pepper Salad

Grilled Fennel Salad with Halloumi

Avocado, Tomato, Cucumber & Feta Salad

Spinach & Strawberry Salad

Mediterranean Tomato Cucumber Salad

This post may contain affiliate links. Please read my disclosure policy for more information.

Roasted Zucchini Tomato Feta Salad

Angela Coleby

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Marinade 1 hr

Total Time 55 mins

Course Salad

Cuisine Vegetarian

Servings 6 servings

Calories 188 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 zucchini cut into 1 inch slices
• 10 cherry tomatoes
• 3 cloves garlic peeled and sliced
• 2 red onions Peeled and cut into quarters
• 10 black olives
• 8 oz Feta cheese
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 2 tablespoons thyme fresh
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

 

• Cut the feta cheese into 1cm thick slices and place in a shallow dish.
• In a small bowl, mix together 1 tablespoon of the olive oil, the balsamic vinegar, lemon juice and half of the thyme.
• Pour over the feta and leave to marinade for at least 1 hour.
• Preheat the oven to 230C/450F degrees
• Place the zucchini, garlic and onions into a roasting tin and drizzle over the remaining olive oil. Season with the salt and pepper. Roast for 30 minutes, turning occasionally.
• Add the marinated feta cheese, cherry tomatoes, olives and thyme. Cook for 10 minutes until the vegetables are tender.
• Transfer the roasted vegetables and feta cheese to serving plates and spoon over the remaining marinade.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 10gProtein: 7gFat: 14gSaturated Fat: 7gCholesterol: 34mgSodium: 924mgPotassium: 340mgFiber: 2gSugar: 6gVitamin A: 569IUVitamin C: 26mgCalcium: 226mgIron: 1mg

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This recipe was originally published in September 2011. I've revised the photographs and content.

This post may contain affiliate links. Please read my disclosure policy for more information.

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