Description
Craving a dish that’s as colorful as it is delicious? These Tasty Roasted Vegetables With Feta are a game-changer. Perfect for a quick dinner, healthy lunch, or vibrant side, this easy recipe brings out the natural sweetness of your favorite veggies, all finished with a salty, creamy topping of feta cheese. It’s a go-to for anyone looking for dinner ideas, healthy snacks, or quick vegetarian meals. Roasted to perfection and bursting with Mediterranean flavor, this easy recipe is a delicious solution to weeknight food ideas.
Ingredients
2 medium zucchini
2 bell peppers (any color)
1 red onion
1 small eggplant
2 medium carrots
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup feta cheese, crumbled
Instructions
1. Preheat your oven to 425°F (220°C).
2. Wash and dry all vegetables thoroughly.
3. Cut the zucchini, eggplant, carrots, peppers, and onion into bite-sized pieces.
4. Add all chopped veggies to a large bowl.
5. Drizzle with olive oil and add minced garlic, dried oregano, dried thyme, salt, and pepper. Toss to coat well.
6. Spread the vegetables out in a single layer on a parchment-lined baking sheet.
7. Roast for 30–40 minutes, flipping halfway, until veggies are browned and tender.
8. Remove from the oven and immediately sprinkle with crumbled feta.
9. Let it sit for a few minutes so the feta slightly softens.
10. Serve warm or at room temperature.
Notes
Try to cut your vegetables the same size to ensure even roasting.
Don’t overcrowd the pan or your veggies will steam instead of roast.
Add the feta only after roasting so it softens without melting away.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 8g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg