Description
Colorful vegetable skewers roasted to perfection, topped with tangy feta and dried cranberries, and finished with a sweet maple glaze.
Ingredients
Scale
For the Crust:
- 2 bell peppers (red and yellow), cut into 1-inch pieces
- 1 zucchini, sliced into 1-inch rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup maple syrup
- 1 tablespoon balsamic vinegar
- 8–10 wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thread the bell peppers, zucchini, red onion, and cherry tomatoes onto the soaked skewers, alternating vegetables for color.
- Place the skewers on the baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss gently to coat.
- Roast in the oven for 20-25 minutes, turning halfway, until vegetables are tender and slightly charred.
- In a small bowl, whisk together maple syrup and balsamic vinegar to make the glaze.
- Remove skewers from oven. Brush with maple glaze and sprinkle with feta cheese and dried cranberries.
- Return to oven for 3-5 minutes until feta is slightly melted and cranberries are warmed. Serve immediately.
Notes
You can customize the seasonings to taste.