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Autumn Pumpkin Vegetables with Feta

A warm, hearty dish that features tender roasted pumpkin and vibrant seasonal vegetables, topped with crumbled feta. Perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pumpkin, peeled and cubed (about 3 cups)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 medium red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup feta cheese, crumbled
  • for garnish fresh parsley, chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the cubed pumpkin, chopped bell peppers, sliced zucchini, sliced red onion, and halved cherry tomatoes.
  3. Drizzle the olive oil over the vegetables and sprinkle with dried oregano, salt, and pepper. Toss until all the vegetables are well coated.
  4. Transfer the vegetables to a large baking sheet, spreading them in a single layer.
Roasting
  1. Place the baking sheet in the oven and roast for about 30-40 minutes, or until the pumpkin is tender and the vegetables are slightly caramelized. Toss halfway through.
  2. In the last 5 minutes, sprinkle the crumbled feta cheese over the vegetables, then return to the oven.
Serving
  1. Remove from the oven, garnish with fresh parsley, and serve hot.

Notes

For variations, you can customize with other seasonal vegetables such as Brussels sprouts or butternut squash. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).