Greek-Style Roasted Vegetables with Oregano and Feta
This dish features a colorful mix of seasonal vegetables roasted to perfection with olive oil, garlic, and dried oregano — then topped with creamy, tangy crumbled feta. It’s rustic, comforting, and full of bold Greek flavor.
⏱ Time:
Prep: 15 minutes
Cook: 35–40 minutes
Total: 50–55 minutes
Ingredients
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, thickly sliced
1 cup cherry tomatoes (whole or halved)
1 medium eggplant, chopped (optional)
2–3 garlic cloves, minced
3 tbsp olive oil
1½ tsp dried oregano
Salt and black pepper, to taste
½ tsp crushed red pepper flakes (optional)
Juice of ½ lemon (optional)
⅓ cup crumbled feta cheese
Fresh parsley or basil for garnish (optional)
Instructions:
1. Preheat & Prep:
Preheat oven to 425°F (220°C).
Line a large baking tray with parchment or foil.
2. Season the Veggies:
In a large bowl, toss zucchini, peppers, onion, cherry tomatoes, and eggplant (if using) with olive oil, garlic, oregano, salt, pepper, and red pepper flakes.
3. Roast:
Spread vegetables in a single layer on the baking sheet.
Roast for 35–40 minutes, tossing halfway through, until tender and slightly caramelized.
4. Finish:
Remove from oven. Squeeze fresh lemon juice over (if using).
Sprinkle with crumbled feta and garnish with parsley or basil.
️ Serving Ideas:
Serve warm as a side with grilled chicken, fish, or lamb.
Add to a grain bowl with quinoa, bulgur, or farro.
Toss with pasta and a little reserved pasta water for a quick Mediterranean dinner.
Tips & Variations:
Add olives: Kalamata or green olives add a nice briny contrast.
Want more richness? Add a drizzle of balsamic glaze or a spoon of Greek yogurt on the side.
Roasting tip: Avoid crowding the pan to keep the veggies crisp, not steamed.
❓ Frequently asked questions FAQs:
Q: Can I make it ahead of time?
A: Yes! Roast in advance and reheat in the oven at 350°F (175°C) for 10–12 minutes.
Q: Is this dish vegan?
A: Without the feta, it’s fully vegan. Use plant-based feta if desired.
Q: What veggies can I swap in?
A: Try carrots, mushrooms, or baby potatoes for variation.
Nutritional Information
Calories: 210
Protein: 5g
Fat: 15g
Carbs: 15g
Fiber: 4g