Roasted Vegetables and Feta
Bright, vibrant, and packed with Mediterranean flair, this Roasted Vegetables and Feta recipe is a deliciously simple way to elevate your veggie game. Featuring a colorful medley of zucchini, red bell peppers, eggplant, cherry tomatoes, and red onion, all roasted to caramelized perfection with fragrant herbs like oregano and thyme, this dish is a celebration of fresh, wholesome ingredients. The final touch of creamy, tangy feta cheese and fresh parsley transforms these roasted veggies into a truly irresistible dish, whether served as a hearty main course or the perfect side to complement grilled meats or whole grains. Ready in just 50 minutes, this easy recipe is ideal for busy weeknights or a crowd-pleasing addition to your next dinner party. Search no further for your go-to recipe for roasted vegetables with feta—simple, healthy, and bursting with flavor!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large red bell peppers
- 1 large red onion
- 1 medium eggplant
- 300 grams cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 150 grams feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and prepare your vegetables by cutting the zucchini, red bell peppers, and eggplant into bite-sized chunks. Peel and cut the red onion into wedges. Leave the cherry tomatoes whole.
Place all the chopped vegetables, including the cherry tomatoes, onto the prepared baking sheet.
Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.
Spread the vegetables out in an even layer on the baking sheet to ensure they roast evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized around the edges. Stir once halfway through cooking to promote even roasting.
While the vegetables are roasting, crumble the feta cheese into small chunks and finely chop the fresh parsley.
Once the vegetables are done roasting, transfer them to a serving dish or leave them on the baking sheet for a rustic presentation.
Sprinkle the crumbled feta cheese over the top of the roasted vegetables and garnish with the chopped parsley.
Serve warm as a standalone dish or as a side to complement grilled meats, fish, or a grain-based dish like couscous or quinoa.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 249 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
