Greek Roasted Vegetables with Feta

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a large baking sheet with parchment paper or lightly oil a large roasting pan.
2. Prepare the vegetables
   In a large bowl, combine the zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and minced garlic. Make sure all vegetables are cut to roughly the same size to ensure even cooking.
3. Season the vegetables
   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, salt, and pepper. Pour this mixture over the vegetables and toss thoroughly to coat all pieces evenly.
4. Arrange and roast
   Spread the vegetables in a single layer on the prepared baking sheet or roasting pan. Don't overcrowd the vegetables as this will cause them to steam rather than roast. Use two pans if necessary. Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize at the edges.
5. Add the feta
   Remove the vegetables from the oven and sprinkle the crumbled feta cheese evenly over the top. Return to the oven and bake for an additional 5-10 minutes, until the feta is warm and slightly softened but not completely melted.
6. Garnish and serve
   Remove from the oven and let cool for 5 minutes. Sprinkle with the fresh chopped parsley before serving. This dish can be served hot, warm, or at room temperature as a side dish or light main course with crusty bread.