Keto Greek Vegetables with Feta


This was discovered when we were on a family vacation in Nashville with Nikki’s brother who is Keto. We wanted to show our love and cook for him. So at the AirBnB we busted out this recipe from the Cotter Crunch site: OG RECIPE! Give this one a try! My family loved it.


Greek Marinade:

1/4 to 1/3 cup light olive oil
3 TBSP Balsamic vinegar
1 teaspoon minced garlic (2 cloves)
1 teaspoon tyme
1/2 teaspoon dried oragono or rosemary
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Kosher salt, to taste

In the usual way you buy these veggies, you might want to use two sheet pans and double this marinade! Feeds six comfortably.

Veggies and Cheese
1 box Cherry tomatoes
1 head Broccoli
1 head Cauliflower
1 Red onion or shallot cut in wedges
1 bag mini peppers cut into rings
Green Beans (optional)
1 Lb baby bella Mushrooms large chunks (optional)
2 cans Chickpeas drained and sautéed in 2-3 TBSP of marinade until crispy.
1/2 cup to to 2/3 cup green or black olives (marinated or fresh from can pits removed) We used Mediterranean mix.
16 ounce block of feta (sheep’s milk Feta) for 2 pans but 8 oz for one sheet pan

1/2 cup fresh basil leaves
1/3 lemon sliced
salt and pepper to taste
Tzatziki (Store bought or our recipe)


Step 1:

Preheat oven to 400F

Step 2:

In small bowl, whisk together marinade ingredients. In a large bowl, place the chopped vegetables.

Step 3:

Pour marinade over chopped vegetables and toss to coat. Store the marinated vegetables in a siplock bag until ready to use (up to 2 days) or spread veggies out on large sheet pan. Place sliced feta between vegetables and layer olives on top.

Step 4:

Bake for 20-25 minutes or until veggies are thoroughly cooked. Garnish with fresh basil and lemon slices. Sprinkled with salt and pepper, if desired.
While in oven, if using the Chick peas this is the time to prepare them on the stove.

Step 5:

Store in fridge for up to 3 days in an airtight container.

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