Mediterranean Veggie Stack with Feta & Orange-Honey Drizzle
Layers of roasted or grilled Mediterranean vegetables stacked elegantly and topped with creamy feta and a sweet-tangy orange-honey drizzle. Light, vibrant, and perfect for lunch, dinner, or a starter.
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
Ingredients
Vegetables
1 medium zucchini, sliced into ½-inch rounds
1 medium eggplant, sliced into ½-inch rounds
1 red bell pepper, sliced into strips
1 tbsp olive oil
Salt & black pepper
Topping
½ cup crumbled feta
2 tbsp fresh parsley or mint, chopped
Orange-Honey Drizzle
2 tbsp honey
2 tbsp fresh orange juice
Zest of ½ orange
Instructions
1️⃣ Roast or Grill Vegetables
Preheat oven to 200°C (400°F) or heat a grill pan
Toss zucchini, eggplant, and bell pepper with olive oil, salt & pepper
Roast for 15–20 minutes, flipping halfway, until tender and slightly golden
OR grill for 2–3 minutes per side
2️⃣ Make Orange-Honey Drizzle
In a small bowl, whisk together honey, orange juice, and orange zest
3️⃣ Assemble Stacks
Stack vegetables in layers (zucchini → eggplant → bell pepper → repeat)
Sprinkle crumbled feta on top
Drizzle with orange-honey mixture
Garnish with fresh parsley or mint
Tips
Add toasted pine nuts or walnuts for crunch
Can serve warm or at room temperature
Add a few olives or a drizzle of olive oil for extra Mediterranean flavor
Frequently Asked Questions
Q: Can I make it vegan?
Yes — replace feta with almond ricotta or leave it out
Q: Can I prep ahead?
Yes — roast vegetables in advance, assemble just before serving
Q: Can I add protein?
Serve with grilled chicken, fish, or chickpeas on the side
Nutritional Information
Calories: 220 kcal
Protein: 6 g
Carbs: 20 g
Fat: 14 g
Fiber: 5 g