Description
Topped with tangy feta and fresh lemon zest and dill, these roasted green beans and sweet peppers are super flavorful. This easy summer side dish requires only 8 ingredients and minimal hands-on time.
Ingredients
- 1 pound fresh green beans
- 1/2 pound mini sweet peppers
- 1-2 tablespoons olive oil
- Sea salt, to taste
- Pepper, to taste
- 1 medium lemon, zested
- 1 handful fresh dill, chopped
- 1/3 cup crumbled feta
Instructions
Preheat the oven to 425 degrees.
Snap or trim the stem ends off the green beans then add them to a large baking sheet. No need to cut them into smaller pieces unless you really want to. Cut the sweet peppers into quarters and scoop out/cut out the seeds. Add them to the baking sheet with the green beans. Drizzle with the olive oil then season with salt and pepper. Toss the beans and sweet peppers then spread them out in an even layer on the baking sheet. Roast for 15-20 min until the veggies are tender and just beginning to caramelize.
Place the roasted beans and peppers on a serving dish. Sprinkle the lemon zest, dill, and feta over the top right before serving. Serve warm.
If you plan on having leftovers, I recommend adding the lemon zest, dill, and feta only to the portions you are planning on eating. Keep leftovers in an airtight container and re-heat for serving. Top warmed leftovers with some lemon zest, dill, and feta.
Notes
- Use vegan feta or chopped olives to keep this dish vegan.
- You can substitute 1/2 pound of any sweet pepper such as red/orange/yellow bell peppers, Jimmy Nardello peppers, or Cornito peppers. Make sure to cut the flesh away from the seeds and slice into roughly 1/2-inch strips.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: side