Roasted Zucchini Mushrooms with Feta and Balsamic Marinade
Mediterranean-inspired roasted vegetables featuring tender crimini mushrooms and zucchini, marinated in olive oil and balsamic vinegar with thyme, then topped with crumbled feta cheese. The high-heat roasting creates caramelized edges while maintaining the vegetables' natural moisture. Perfect as a side dish for grilled meats or as a light vegetarian main with crusty bread. The optional marinating time deepens the flavors, though the dish works well even when rushed.
Ingredients
- 1 lb Crimini mushroomsbutton or portobello mushrooms1:1vegetarian
Similar texture and flavor
- 2 lbs zucchini
- ⅝ cup crumbled Feta cheesegoat cheese or ricotta salata1:1vegetarian
Different flavor profile but similar saltiness
Full guide → - 1 tbsp fresh parsley, chopped(optional)
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp Spike Seasoninggarlic powder plus onion powder1/2 tsp eachvegetarian
More basic flavor
- fresh ground black pepper, to taste
Instructions
- 1
Preheat oven to 400F and spray large baking sheet with non-stick spray
- 2
Wash mushrooms and drain well, then cut into bite-sized pieces
- 3
For large zucchini, quarter lengthwise and scrape out seeds leaving 1/2 inch flesh, then cut into strips no more than 1/2 inch wide
- 4
Whisk together olive oil, balsamic vinegar, thyme, Spike seasoning, and black pepper
- 5
Toss zucchini and mushrooms with marinade in large bowl
- 6
Spread vegetables in single layer on baking sheet
- 7
Roast 20 minutes, then stir and spread back out
- 8
Continue roasting until surface looks dry and vegetables are lightly browned, about 15-20 minutes more
- 9
Transfer to serving dish and crumble feta over top
- 10
Add parsley if using and serve hot
Tips
Marinate vegetables for 1-2 hours on counter if time allows for deeper flavor penetration.
Use two baking sheets if pan looks crowded to ensure proper browning and avoid steaming.
Look for dry baking sheet surface as indicator that vegetables are properly roasted.
Good to Know
Refrigerate leftovers up to 3 days. Best served fresh but can be reheated in 350F oven.
Can marinate vegetables up to 2 hours before roasting. Assemble completely then roast when ready.
Serve hot as side dish. Pairs well with grilled meats, fish, or as vegetarian main with bread.
Common Mistakes
Don't overcrowd pan to avoid steaming vegetables instead of roasting.
Remove seeds from large zucchini to prevent excess moisture and mushiness.
Substitutions
Similar texture and flavor
Different flavor profile but similar saltiness
Full guide →More basic flavor
FAQ
Can I use other types of mushrooms?
Yes, button mushrooms, baby bellas, or even sliced portobello work well. Cut to similar bite-sized pieces for even cooking.
What if I don't have Spike seasoning?
Substitute with 1/2 teaspoon each garlic powder and onion powder, or use your favorite herb seasoning blend.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in 350F oven for best texture, though they're also good cold in salads.