Baked Feta with Roasted Vegetables & Olives
Required time
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4 as a main, 6 as a side
Ingredients
1 block (200g) feta cheese
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
1 small eggplant, cubed
1 cup cherry tomatoes
1/3 cup pitted Kalamatas olives
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Fresh thyme (optional)
Salt and pepper, to taste
Lemon wedges, to serve
Instructions
Step 1: Prep the Vegetables (10 minutes)
1. Preheat oven to 400°F (200°C).
2. Place all chopped vegetables and olives in a large mixing bowl.
3. Drizzle with olive oil, season with salt, pepper, oregano, and chili flakes. Toss well.
Step 2: Assemble & Bake (35 minutes)
1. Transfer veggies to a baking dish or tray lined with parchment paper.
2. Make a space in the center and place the feta block there.
3. Drizzle a little olive oil over the feta and sprinkle fresh thyme on top if using.
4. Roast in the oven for 30–35 minutes, until vegetables are tender and slightly caramelized, and feta is golden at the edges.
To Serve:
Squeeze lemon over the whole dish.
Serve with warm pita bread or over couscous, quinoa, or rice.
Notes Tips
Add chickpeas for a protein boost.
Works well as a meal prep—serve cold or reheated.
Can also be cooked in foil packets on the grill!
Frequently asked questions FAQs
Q: Can I use crumbled feta instead of a block?
A: You can, but the block holds together better when baking and gives a creamy texture inside.
Q: How long does it last?
A: Keeps 3 days in the fridge. Reheat in the oven or eat cold like an antipasto.
Q: Can I add other vegetables?
A: Yes! Mushrooms, asparagus, or green beans are great additions.
Nutritional Notes:
- Rich in monounsaturated fats from olive oil
- Good source of fiber from eggplant, zucchini, and tomatoes
- Contains calcium from feta Naturally gluten-free.
Nutritional Information
Calories: 360 kcal
Protein: 9g
Fat: 29g
Carbohydrates: 17g
Fiber: 5g
Sugars: 8g
Cholesterol: 30mg
Sodium: 700–800mg (depending on the feta and olives)
Potassium: ~600mg