A delightful and hearty dish featuring a medley of roasted vegetables topped with tangy feta cheese.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Cut the eggplant, red bell pepper, onion, and zucchini into bite-sized pieces.
Try to cut the vegetables into similar sizes for even cooking.
In a mixing bowl, toss the vegetables with olive oil, minced garlic, dried oregano, and a pinch of salt and pepper.
Coat the vegetables evenly with the seasoning for consistent flavor.
Spread the seasoned vegetables on a baking sheet in a single layer.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through.
Stirring the vegetables ensures they roast evenly.
Remove the vegetables from the oven and drizzle with balsamic vinegar.
The vinegar adds a tangy flavor that complements the roasted vegetables.
Transfer the vegetables to a serving dish and sprinkle with crumbled feta cheese and fresh basil leaves.
Serve immediately for the best flavor and texture.
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