Oven Roasted Vegetables with Feta
Here is a very simple recipe for Oven Roasted Vegetables with Feta Perfect when you have a few vegetables left and don’t know what to do with them. These Oven Roasted Vegetables can be eaten as a side dish or even as a main course on toast, for example.
Which vegetables should I choose for baking?
The advantage is that you can use almost any vegetable for this recipe! I used potatoes, zucchini, eggplant and tomatoes. However, you can also add: peppers, turnips, sweet potatoes, onions or even cauliflower.
How do you ensure that the vegetables are cooked at the same time?
To ensure that the vegetables are all cooked at the same time and therefore avoid some vegetables being overcooked and others still raw, it is important to cut them according to their cooking time. The longer a vegetable is cooked, such as a potato, sweet potato or eggplant, the smaller it should be cut. Vegetables that are generally rich in water, such as tomatoes or courgettes, cook relatively quickly and should therefore not be cut too thinly.
Tips for cutting vegetables:
- Potatoes: cut into 3 cm cubes or if you use small potatoes, cut them into 4
- Aubergines: cut into slices of about 2 cm, then cut the slices into cubes, i.e. into 4 or 6.
- Courgettes: cut into slices about 1 cm wide
- Tomatoes: cut them in 4
The cooking time is about 30 minutes. However, check if all the vegetables are cooked before taking them out of the oven and extend the cooking time if necessary. If the vegetables start to blacken, you can place a sheet of aluminum foil over them, so they will continue to cook without blackening.
And if you like this recipe, check out my other vegetable-based side dishes:
Recipe for Oven Roasted Vegetables with Feta
For about 4 servings, you need the following ingredients.
Ingredients
- 500 g potatoes
- 2 zucchini
- 1 eggplant
- 4 tomatoes
- 200 g of feta
- 2 cloves garlic
- 2 tablespoons of herbs de Provence
- 2 tablespoons of olive oil
- Salt & pepper
Preparation
Preheat the oven to 180 °C (fan oven). Wash the vegetables and then cut them into cubes or slices (see my tips above). Depending on the variety of potatoes you use, you can leave the skin on. Chop the garlic cloves.
Place the vegetables in a bowl and add the olive oil, garlic and herbs de Provence. Add a little pepper. Do not salt the vegetables now, otherwise they will leak water.
Place the vegetables on a baking sheet lined with parchment paper. Crumble the feta cheese with your hands and sprinkle the vegetables with feta.
Bake for 30 minutes. Check that the vegetables are cooked before taking them out. Add a few more minutes of cooking time if necessary. If the vegetables turn black during cooking, cover them with aluminum foil.
Add salt before serving if necessary.
Note
These vegetables can be eaten as a side dish or even as a main course on toast, for example.
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Oven Roasted Vegetables with Feta
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Ingredients
- 500 g potatoes
- 2 zucchini
- 1 eggplant
- 4 tomatoes
- 200 g of feta
- 2 cloves garlic
- 2 tablespoons of herbs de Provence
- 2 tablespoons of olive oil
- Salt & pepper
Instructions
- Preheat the oven to 180 °C (fan oven). Wash the vegetables and then cut them into cubes or slices (see my tips above). Depending on the variety of potatoes you use, you can leave the skin on. Chop the garlic cloves.
- Place the vegetables in a bowl and add the olive oil, garlic and herbs de Provence. Add a little pepper. Do not salt the vegetables now, otherwise they will leak water.
- Place the vegetables on a baking sheet lined with parchment paper. Crumble the feta cheese with your hands and sprinkle the vegetables with feta.
- Bake for 30 minutes. Check that the vegetables are cooked before taking them out. Add a few more minutes of cooking time if necessary. If the vegetables turn black during cooking, cover them with aluminum foil.
- Add salt before serving if necessary.
