Easy Vegetable Bake with Feta
A colorful medley of roasted vegetables layered with creamy feta cheese and herbs — a light, Mediterranean-inspired dish that’s both healthy and comforting.
⏱ Time
Prep: 10 minutes
Cook: 30–35 minutes
Total: 40–45 minutes
Ingredients
1 medium zucchini, sliced
1 medium red bell pepper, chopped
1 small eggplant, diced
1 red onion, sliced
1 ½ cups cherry tomatoes, halved
3 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & pepper, to taste
100g (about ¾ cup) crumbled feta cheese
Optional: a handful of fresh basil or parsley, for garnish
Instructions
1. preheat: Preheat oven to 200°C (400°F).
2. Prepare vegetables: Place all chopped vegetables in a large bowl.
3. Season: Add olive oil, oregano, thyme, salt, and pepper. Toss well to coat evenly.
4. Bake: Spread vegetables on a baking dish or tray in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
5. Add feta: Sprinkle crumbled feta over the hot vegetables and return to the oven for 5 more minutes, just until the feta softens slightly.
6. Serve: Garnish with fresh basil or parsley and serve warm.
Notes & Tips
You can swap in broccoli, carrots, or mushrooms depending on what you have.
For extra flavor, drizzle with balsamic glaze or lemon juice before serving.
Great as a side dish or served over cooked quinoa, rice, or couscous for a full meal.
Nutritional Information
Calories: 210 kcal
Protein: 7g
Fat: 15g
Carbohydrates: 12g
Fiber: 4g