Source: Enlitened Kosher Cooking by Nechama Cohen

A Greek inspired dish of a variety of roasted vegetables tossed with Feta cheese.

Servings

2 cup sliced zucchini , washed
1 chopped green bell peppers , seeded and cut into thin strips
1 medium red bell peppers , seeded and cut into thin strips
1 medium yellow bell peppers , seeded and cut into thin strips
1 small tomato , cut into wedges
1 small onions , peeled, sliced, and separated into rings
0.5 cup fresh mushroom slices
1 tbsp olive oil
1 tbsp oregano leaves , crumbled
1 pinch salt and pepper (to taste)
4 oz reduced fat feta crumbles

1 Preheat oven to 350 degrees F. Arrange vegetables in a small baking dish.
2 Combine oil, oregano, salt, and pepper, and brush vegetables with this mixture.
3 Cover the dish with aluminum foil and bake for 30 minutes or until the vegetables are soft.
4 Remove foil, sprinkle crumbled feta cheese on top and brown under broiler for 4 more minutes.