How to make Mediterranean roasted veggies 

During midterm season, it can be hard to find time for food when it feels like you’re spending every moment studying. This vegetarian meal is not only healthy but yummy, filling and easy to make. All you need to do is chop up some veggies and throw them in the oven. You can get through this midterm season on more than just Kraft Dinner and ramen, and directing some energy towards making a good meal can be a great study break or form of self care that will boost your productivity. 

What you’ll need (makes 4 servings): 

– 2 red bell peppers 

– 2 large potatoes 

– 2 tomatoes 

– 1 large onion 

– 1 can of chickpeas 

– ¼ cup olive oil 

– 1 teaspoon salt 

– ½ cup crumbled feta 

Directions:

1. Preheat oven to 475 F. 

2. Chop peppers, potatoes, tomatoes and onion into bite sized pieces. 

3. Grease a 9-inch by 13-inch pan. 

4. Toss the veggies in the pan with the olive oil and salt. 

5. Roast for 30 minutes, then remove and stir. Turn the oven down to 400 F and return the veggies to the oven for another 20-30 minutes. 

6. Remove once more and sprinkle with the crumbled feta. Roast for another 3-5 minutes, until the cheese is soft.