Mediterranean Roasted Vegetables with Oregano and Feta
This vibrant medley of seasonal Mediterranean vegetables is roasted until golden and tender, then tossed with crumbled feta, extra virgin olive oil, lemon juice, and plenty of oregano. It’s a simple, nourishing dish with bold flavor and beautiful presentation.
Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Servings: 4 as a side, 2–3 as a main
Ingredients
Roasted Veggies:
1 small zucchini, chopped into half-moons
1 small eggplant, chopped into 1-inch chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, whole or halved
3 tbsp extra virgin olive oil
1 ½ tsp dried oregano
1/2 tsp garlic powder (or 1 clove fresh garlic, minced)
Salt and black pepper, to taste
Finishing Touches:
1/3 cup crumbled feta cheese
Juice of 1/2 lemon
1 tbsp fresh parsley, chopped
Optional: drizzle of balsamic glaze or honey for sweetness
Instructions
1. Preheat Oven
Preheat to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Prepare the Vegetables
In a large bowl, toss chopped zucchini, eggplant, bell peppers, onion, and tomatoes with olive oil, oregano, garlic, salt, and pepper.
3. Roast
Spread vegetables in a single layer on the baking sheet.
Roast for 30–35 minutes, stirring once halfway, until vegetables are caramelized and tender.
4. Finish & Serve
While warm, transfer to a serving bowl or platter.
Toss gently with lemon juice and top with crumbled feta and chopped parsley.
Drizzle with a little more olive oil or balsamic if desired.
Notes & Tips
Customize it: Add mushrooms, carrots, or baby potatoes if you like.
Make it spicy: Add a pinch of chili flakes before roasting.
Serve with: Pita, hummus, couscous, quinoa, or as a topping for grain bowls or pasta.
Vegan version: Omit feta or use vegan feta-style cheese.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Roast vegetables in advance and refrigerate for up to 3 days. Add feta and lemon juice just before serving.
Q: What’s the best way to reheat?
A: Reheat in a 375°F (190°C) oven for 10–12 minutes or in a skillet for a few minutes over medium heat.
Q: Can I use fresh oregano?
A: Yes, use about 1 tbsp chopped fresh oregano in place of dried for a more vibrant flavor.
Nutritional Information
Calories: 220
Protein: 6g
Carbs: 16g
Fat: 15g
Fiber: 5g
Sodium: ~350mg