Oven Roasted Vegetables with Feta
Here’s a simple recipe for Oven Roasted Vegetables Feta cheese, perfect for a quick, healthy meal or for using up vegetables that are starting to spoil.
Table of contents
Ingredients
- Potatoes: I use baby potatoes, with the skin on, so I don’t have to peel them. They add a crunchy texture and delicious taste. You can replace them with red potatoes or russet potatoes.
- Zucchini: I like to mix a green and a summer squash (“yellow zucchini”) to bring color to the dish. Don’t slice them too thinly, so that they hold together a little longer after cooking.
- Eggplant: I cut it into small cubes of about 1 inch (2 cm). This ensures even cooking and prevents it from becoming too soft.
- Tomatoes: To add a juicy touch to these oven roasted vegetables, I use 3 to 4 depending on their size. Cut into quarters to retain their shape during cooking.
- Feta: One block of feta, around 7 oz (200 g), is enough. But you can add more if you like! The feta melts slightly in the oven, adding a creamy texture to the dish.
- Herbes de Provence: To enhance the taste of vegetables. You can replace them with other dried herbs such as oregano, thyme, rosemary or basil.
- Espelette pepper or paprika: Espelette pepper is a French spice that gives a mild spicy flavor and which I love to use. You can replace it with paprika powder (mild) or chilli powder (hot).
- Garlic: To add more flavor. I used fresh garlic cloves, but you can also use garlic powder to save time.
- Olive oil: My favorite oil for roasting vegetables in the oven. You can replace it with canola or avocado oil. Spread it evenly over all the vegetables so they cook evenly.
You’ll find the exact quantities in the recipe card.
Preparation
This recipe is very quick – it usually takes me no more than 10 minutes to prepare the vegetables, then I put them in the oven and they’re ready in half an hour!
1. Cut the vegetables
Preheat oven to 350 °F (180 °C), convection oven.
Cut vegetables into equal-sized slices or cubes. Place the vegetables on a baking sheet covered with parchment paper.
Season with herbes de Provence and Espelette pepper or hot paprika.
Add the chopped garlic. Finish with salt, pepper and a generous drizzle of olive oil.
Crumble the feta cheese with your hands and spread it over the vegetables.
2. Bake the vegetables
Bake for 30-35 minutes until the vegetables are roasted.
If vegetables turn black during cooking, cover with aluminum foil.
3. Serving and sides ideas
Finish by adding chopped fresh herbs (dill, chives or parsley) on top.
Serve this vegetable as a main course with a sauce made from yoghurt, crème fraîche and chives, and toasted bread.
You can also serve these vegetables as a side dish to a chicken-based dish such as chicken breast with mustard cream, crispy tofu with panko for a vegan version, or salmon fillets meunière style for a fishy idea.
More vegetable recipes
- Tian of vegetables
- Oven-roasted winter vegetables
- Vegetable Spiral Tart
- Oven-roasted cabbage with tahini sauce
- Ratatouille, traditional recipe
FAQ: Oven Roasted Vegetables with Feta
Yes, you can prepare your baking sheet with the vegetables and feta in advance and roast them at the last minute.
You can also roast the vegetables and reheat them in a preheated oven at 320 °F (180°C), convestion oven, for 5-10 minutes. Cover with aluminum foil or baking paper to prevent darkening.
These oven roasted vegetables with feta can be stored for 3 to 4 days in an airtight container in the refrigerator. They’re great eaten cold the next day!
Yes, you can! Wait until the vegetables have cooled before placing them in an airtight container and storing them in the freezer. They will keep for at least 3 months.
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Recipe card
Oven Roasted Vegetables with Feta
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Ingredients
- 1 lb potatoes, (500 g) such as baby potatoes, red potatoes or russet potatoes
- 2 zucchinis green and or summer squash
- 1 eggplant
- 4 tomatoes
- 7 oz feta cheese (200 g)
- 2 cloves garlic
- 2 tablespoons of herbs de Provence Italian seasoning or dried thyme, rosemary or oregano
- 1/2 teaspoon Espelette pepper hot paprika or cayenne pepper
- 2 tablespoons of olive oil
- Salt & pepper
Decoration
- 8 dill sprigs
- 12 sprigs chives
Instructions
- Preheat oven to 350°F (180 °C), convection oven.
- Cut potatoes into equal-sized cubes. Depending on the variety of potato used, the skin may be left on. Cut the zucchinis in slices, the eggplant into 1-inch cubes and the tomatoes into quarters. Mince the garlic cloves.
- Place the vegetables on a baking sheet lined with parchment paper. Add herbes de Provence, Espelette pepper or hot paprika, garlic, salt and pepper. Add a generous drizzle of olive oil.
- Crumble the feta with your hands and sprinkle over the vegetables.
- Bake for 30-35 minutes.
- Check that the vegetables are cooked through before removing from the oven. If vegetables start to turn black, cover with aluminum foil.
- Finally, finely chop the dill and chives and sprinkle over the vegetables.
