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.