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Oven roasted vegetables with Feta: Quick & Easy

Oven roasted vegetables with Feta. Whether as a quick after-work meal, a side dish for a barbecue, or for your weekly meal prep—you’re guaranteed to make this roasted vegetable recipe with feta again and again ❤️.

Roasted Vegetables with Feta
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Roasted vegetables recipe – The Ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

  • The vegetables: A colorful mix of eggplant, red and orange bell peppers, zucchini, sweet potatoes, red onion, and garlic cloves creates a wonderful combination of mild sweetness and subtle roasted notes.
  • Feta (sheep’s milk cheese): When gently baked in the oven, it melts easily and adds a wonderfully creamy, salty flavor.
  • Marinade & Dressing: Olive oil, Dijon mustard, and vinegar (e.g., red wine vinegar, apple cider vinegar, or balsamic vinegar), which keeps the vegetables juicy.
  • Spices & Herbs: thyme sprigs, sea salt, and freshly ground black pepper
  • Toppings: Fresh basil, finely chopped mint, and lightly toasted pine nuts are sprinkled over the dish before serving.
Roasted Vegetables with Feta
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How to roast vegetables – Step-by-step instruction

  • Step 1: Preheat the oven to 220 °C (top and bottom heat) or 200 °C (convection) and line a large baking sheet with parchment paper.
  • Step 2: For the dressing, mix olive oil, mustard, vinegar, and a generous pinch of salt and pepper well in a bowl, or shake vigorously in a screw-top jar.
  • Step 3: Place the chopped vegetables and garlic cloves in a large bowl. Pour two-thirds of the dressing over them and toss everything thoroughly so that each piece of vegetable is lightly coated.
  • Step 4: Spread the vegetables in a single layer on the prepared baking sheet and arrange the thyme sprigs on top of the vegetables.
  • Step 5: Roast the vegetables in the preheated oven for 30–40 minutes, until they turn a light golden brown and the edges become slightly crispy. Toss them once about halfway through the cooking time.
  • Step 6: Place the block of feta, whole, in the center of the vegetables and drizzle with some of the remaining dressing. Return the baking sheet to the oven for another 5–10 minutes, until the feta is slightly soft and warm.
  • Step 7: Serve the hot oven-roasted vegetables with feta, drizzled with the torn fresh herbs (basil and mint), toasted pine nuts, and the remaining dressing.
Roasted Vegetables with Feta
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How long do the roasted vegetables with feta last?

When stored in an airtight Tupperware container, the cooked roasted vegetables with feta will keep just fine in the refrigerator for up to 2 days. You can simply reheat them briefly in a pan or in the microwave.

When do you add the feta to the roasted vegetables?

Add the feta to the baking sheet during the last 5 to 10 minutes of baking. This way, it will become nice and warm and creamy, but it won’t dry out or burn.

How can I keep roasted vegetables with feta from getting mushy?

Be careful not to pile the vegetables too close together. They should be arranged in a single layer on the baking sheet so that moisture can escape and the vegetables roast instead of steaming.

How do you make the vegan version of oven-roasted vegetables with feta?

Simply replace the traditional feta with a plant-based feta alternative made with almond or coconut oil. The dressing is already completely vegan by nature!

Roasted Vegetables with Feta
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Why you’ll love this recipe

  • Quick & easy: Prep takes just 10 minutes of chopping—the oven does the rest!
  • Healthy & Colorful: Packed with essential vitamins, fiber, and healthy fats.
  • Perfect for meal prep:Oven-roasted vegetables with feta taste just as good reheated the next day or as a side in a lunchbox.
  • Aromatic Marinade: The delicate mustard dressing gives this dish an incomparably rich flavor.
Roasted Vegetables with Feta
SternShiba

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More similar recipes from me

If you like my roasted vegetables with feta If you like that, I have 3 more great breakfast dishes for you here. I’m sure you’ll like these, too:

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Roasted Vegetables with Feta

Oven Roasted Vegetables with Feta

Crispy, oven roasted vegetables with feta, squash, zucchini, bell peppers, and warm sheep's cheese, topped off with an aromatic mustard dressing and fresh herbs.
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Prep Time 10 minutes
Cook Time 5 minutes
Baking time 40 minutes
Total Time 55 minutes
Servings: 4 Portions
Course: Main course, Side Dish
Cuisine: Mediterranean
Calories: 208
Ingredients Method Nutrition Notes

Ingredients
  

Dressing & Marinade:
  • 4 tbsp Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Apple Cider Vinegar or balsamic vinegar
  • 1 a good pinch Salt & pepper
Vegetables & Cheese:
  • 1 Eggplant cut into pieces about 2.5 cm in size
  • 2 assorted bell peppers e.g., orange and red, cut into pieces about 2.5 cm in size
  • 1 red onion cut into strips
  • 2 Zucchini cut into 1-cm-thick half-moons
  • 300 g Butternut Squash cut into cubes about 2.5 cm in size
  • 4 Garlic cloves with bowl
  • 3 Branches fresh thyme
  • 1 Block Feta 200 g
For serving / garnishing:
  • 2 tbsp fresh herbs Basil and mint, torn into pieces
  • 2 tbsp Pine nuts Roasted

Method
 

  1. Preheat the oven to 220 °C (top and bottom heat; 200 °C for convection) and line a large baking sheet with parchment paper.
  2. For the dressing, mix or shake the olive oil, Dijon mustard, vinegar, salt, and pepper well in a small bowl or screw-top jar until a smooth emulsion forms.
  3. Place the chopped vegetables and the unpeeled garlic cloves in a bowl. Drizzle with 2/3 of the dressing and toss thoroughly.
  4. Arrange the marinated vegetables side by side in a single layer on the baking sheet and place the thyme sprigs on top.
  5. Roast in the oven for 30–40 minutes, until the vegetables are lightly golden brown and crispy. Stir once halfway through the cooking time.
  6. Place the block of feta in the center of the vegetables, drizzle with a little of the remaining dressing, and bake for another 5–10 minutes, until it is soft and warm.
  7. Before serving, garnish with the fresh herbs (basil and mint), toasted pine nuts, and the remaining dressing.

Nutrition

Calories: 208kcalCarbohydrates: 12gProtein: 10gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 752mgPotassium: 558mgFiber: 4gSugar: 7gVitamin A: 487IUVitamin C: 20mgCalcium: 306mgIron: 1mg

Notes

After baking, squeeze the roasted garlic out of its skin directly over the vegetables—this gives them a wonderfully creamy, mild garlic flavor!

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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