Mediterranean Feta & Roasted Veggie Platter
A stunning platter of roasted Mediterranean vegetables, creamy feta, and fresh herbs. Served with warm pita or crusty bread, this dish works beautifully as an appetizer, side dish, or even a light main for gatherings.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves:4-6
Ingredients
Roasted Veggies
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 small eggplant, cubed
2 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
Salt & black pepper, to taste
For the platter
6 oz (170 g) block feta cheese
1 cup cherry tomatoes, halved
½ cup Kalamata olives
Fresh parsley & mint, chopped
Extra virgin olive oil, for drizzling
Lemon wedges
For serving
Warm pita bread, flatbread, or crusty baguette
Instructions
Roast the veggies
Preheat oven to 400°F (200°C).
Toss bell peppers, zucchini, onion, and eggplant with olive oil, oregano, paprika, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized.
Prepare feta
Leave feta as a whole block (for presentation) or crumble into chunks.
Optionally, bake feta with a drizzle of olive oil for 10 minutes for a warm, creamy texture.
Assemble platter
Arrange roasted veggies on a large serving board or platter.
Add feta, cherry tomatoes, and olives.
Drizzle with olive oil and squeeze of lemon juice.
Garnish with fresh parsley and mint.
Serve
Pair with warm pita or bread for scooping.
Notes & Tips
Add roasted carrots or mushrooms for extra variety.
Sprinkle with toasted pine nuts or walnuts for crunch.
A drizzle of balsamic glaze or pomegranate molasses adds a sweet tangy finish.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — roast veggies in advance and reheat before serving. Assemble platter fresh.
Q: Can I use marinated feta?
A: Absolutely — marinated feta adds extra flavor (herbs, chili, lemon zest).
Nutritional Information
Calories: 320
Protein: 10g
Carbs: 25g
Fat: 20g
Fiber: 6g