💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Spread on a baking sheet in a single layer, without crowding, cut side up.
Baking pan
3
Cut lengthwise slits in the flesh of the vegetables and tuck the garlic into them.
Knife
4
Drizzle the olive oil on top and sprinkle with the salt, black pepper, thyme and rosemary.
5
Roast the vegetables in a hot oven (200°C / 390°F) 20 minutes, until the zucchini soften.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
6
Take out the pan and sprinkle the feta cheese on top.
7
Roast everything in a hot oven (200°C / 390°F) another 5 minutes, until 0.
⚙ Oven roastingOvenBaking pan
8
Drizzle the lemon juice on top and serve immediately.
230calories
8 gprotein
7 gcarbs
19 gfat
● protein 13%● carbs 12%● fat 75%
Per serving (258 g), of 4 servings
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
