Roasted Zucchini and Mushrooms with Feta

Step 1

Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you’re going to let the vegetables marinate for a while, you don’t need to do this until you're ready to cook.)

Step 2

Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.

Step 3

If you’re using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin.

Step 4

Then cut each piece into strips not more than 1/2 inch wide.  (For smaller zucchinis, just cut into bite-sized pieces.)

Step 5

Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (affiliate link), and black pepper to make the marinade.

Step 6

Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can’t take time for that.)

Step 7

When you’re ready to cook spread the vegetables out in a single layer on a large baking sheet.  (You can use two baking sheets if the pan looks too crowded.)

Step 8

Roast 20 minutes, then stir and spread the vegetables back out.  (There will probably be some liquid on the surface of the baking sheet at this point.)

Step 9

Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more.

Step 10

Put vegetables on a serving dish and crumble Feta over (and parsley if using.)

Step 11

Serve hot.