Roasted Broccoli and Zucchini with Feta and Almonds (and a secret ingredient)

Roasted Broccoli and Zucchini with Feta and Almonds (and a secret ingredient!) | The Urban Ecolife

What’s not to love about a simple side of greens that have been dressed up for the Cinderella Ball with almonds and feta? If you haven’t tried roasted broccoli, you need to jump on this bandwagon STAT. And, if you can’t tell from the picture already, I added another little secret ingredient.


A bit of dulse.


So what is dulse and on earth is it doing in my vegetables?


It’s a nutrient rich sea vegetable that packs a real punch when it comes to vitamins and minerals. Really, it’s a gem. Bursting with iodine, B-vitamins and iron, it is a pantry staple in my home. People often forget about iodine in their diet, and unless you’re eating loads of fish, you might be deficient and as result, your thyroid tends to have tantrums if it doesn’t get sufficient amounts. So why NOT add it to your vegetables, your morning eggs, soups or curries? Really, it’s up to you. I’m not the dulse police now and I’m certainly NOT yo mama.


I’ve used ‘chunkier’ strips of dulse in this recipe, but normally I love (and prefer) the sprinkle kind because the flavor is less in-your-face (I had just run out of it because I basically sprinkle it on everything). Time to restock!! This is the brand I tend to get because it’s certified organic and well, just plain awesome. I also love to sprinkle the little flakes of goodness on my eggs in the morning. Pure bliss.

Roasted Broccoli and Zucchini with Feta and Almonds

Servings: 2-3 as a side


  • 1 head of Broccoli
  • 2 large Zucchinis
  • 2 tbsp coconut oil or EVOO (like this one)
  • 1/2 cup Feta
  • 1/2 cup of flaked Almonds
  • Sprinkle of Dulse Flakes (like these)
  • Salt and pepper to taste
  • Fresh Parsley to serve


  1. Cut the broccoli into smaller florets and slice (or dice) the zucchini
  2. In a large bowl, mix the oil of choice with the broccoli and zucchini.
  3. Sprinkle with salt and pepper and place in the oven on 375°F (180°C).
  4. Allow to cook for 15 mins before turning the vegetables over and cooking for another 15-20 minutes (or until cooked through).
  5. In the last 10 minutes, sprinkle the almonds on to allow them to crisp in the oven.
  6. Remove the vegetables from the oven and sprinkle with the feta and dulse flakes.
  7. It’s ready to serve and dive into to eat!




PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support!

Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+