If you’re looking for an easy side dish that’s big on flavor but light on carbs and points, these Roasted Vegetables with Feta Cheese are a perfect fit.

Roasting brings out the natural sweetness in the vegetables, while a sprinkle of feta adds a salty, creamy finish – no heavy sauces needed.

This dish pairs well with chicken, steak, fish, or shrimp.

Roasted Vegetables with Feta Cheese Low Carb Weight Watchers Recipe

The Ingredients

Zucchini & Yellow Squash: Both are low in carbs and calories while being high in water and fiber, helping you feel full without adding many points.

Orange Bell Pepper: Orange bell peppers are rich in vitamin C and antioxidants. They add natural sweetness and vibrant color without added sugar.

Broccoli: High in fiber and nutrients like vitamin K and folate, broccoli supports digestion and overall health.

Red Onion: Roasting brings out its natural sweetness while providing antioxidants that support heart health.

Olive Oil: Using just two teaspoons keeps the dish light while adding healthy fats that help absorb fat-soluble vitamins.

Reduced-Fat Feta Cheese: Adds bold, salty flavor with fewer points than many cheeses, so a small amount delivers big taste.

Herbs & Spices: Garlic powder, oregano, and basil enhance flavor without adding calories, carbs, or points.

Click here to track the points on your Weight Watchers app. There are 7g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Roasted Vegetables with Feta Cheese

Begin by slicing the zucchini and yellow squash. Also, chop the broccoli, orange bell pepper, and red onion.

Add all of the vegetables to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, oregano, basil, salt, and pepper. Toss to coat.

Line a baking sheet with parchment paper.

Spread vegetables in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.

Remove from the oven and immediately sprinkle with feta cheese. Serve warm.

Serving Suggestions

Use any leftovers in scrambled eggs or a salad.

Serve with rotisserie chicken for a quick and easy meal.

Serve as a topping for cottage cheese or ricotta.

Ingredients

1 zucchini, sliced
1 yellow squash, sliced
1 orange bell pepper, cut into bite-size pieces
1 broccoli crown, chopped
1/2 red onion, cut into bite-size pieces
2 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
Salt and pepper, to taste
1/4 cup reduced-fat feta cheese

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add all of the vegetables to a large bowl.
Drizzle with olive oil and sprinkle with garlic powder, oregano, basil, salt, and pepper. Toss to coat.
Spread vegetables in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Remove from the oven and immediately sprinkle with feta cheese. Serve warm.