Roasted Vegetables with Feta Recipe

Introduction

Roasted Vegetables with Feta is a colorful, flavorful dish that brings out the natural sweetness of fresh veggies paired with tangy, creamy feta cheese. This simple yet elegant recipe makes a perfect side or light meal.

Ingredients

• 2 medium zucchini (sliced into 1/4″ half moons)
• 1 yellow squash (sliced into 1/4″ half moons)
• 1 head broccoli (cut into florets)
• 1 orange bell pepper (cut into 1″ cubes)
• 1 pint cherry tomatoes
• 1/2 red onion (chopped into 1″ pieces)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon extra virgin olive oil (divided)
• 8 ounces block of feta cheese
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large baking pan, combine the zucchini, yellow squash, broccoli, bell pepper, cherry tomatoes, and minced garlic. Drizzle with two teaspoons of olive oil and toss to coat evenly.
3. Step 3: Place the block of feta cheese in the center of the pan and drizzle the remaining teaspoon of olive oil over the feta.
4. Step 4: Season the mixture with salt and pepper to taste. A good starting point is 1 teaspoon salt and 1/4 teaspoon pepper.
5. Step 5: Roast in the preheated oven for 15 minutes. Then, gently stir the vegetables (avoiding the feta) and return the pan to the oven for an additional 10 minutes.
6. Step 6: Carefully mix the softened feta into the roasted vegetables and serve warm.

Tips & Variations

• Swap in your favorite vegetables such as eggplant or mushrooms for a different flavor profile.
• For extra richness, drizzle a little balsamic glaze over the dish before serving.
• Use crumbled feta if you prefer a more distributed cheese texture throughout.
• Add fresh herbs like oregano or thyme for an herbal boost.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in the oven or microwave until heated through, taking care not to overcook the feta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-crumbled feta instead of a block?

Yes, you can use crumbled feta, but roasting it as a block allows the cheese to soften nicely and blend with the vegetables. If using crumbled, add it during the last 5 minutes of roasting or sprinkle on after cooking.

What can I serve with roasted vegetables and feta?

This dish pairs well with grilled chicken, quinoa, couscous, or crusty bread to make a complete and satisfying meal.

Roasted Vegetables with Feta Recipe

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★★★★★

4.4 from 129 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and healthy dish featuring a medley of roasted vegetables topped with creamy feta cheese. This easy-to-make recipe combines zucchini, yellow squash, broccoli, bell pepper, cherry tomatoes, and red onion, all roasted to perfection with garlic and olive oil for a flavorful and colorful meal or side dish.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini, sliced into 1/4” half moons
• 1 yellow squash, sliced into 1/4” half moons
• 1 head broccoli, cut into florets
• 1 orange bell pepper, cut into 1” cubes
• 1 pint cherry tomatoes
• 1/2 red onion, chopped into 1” pieces
• 1 tablespoon minced garlic (about 3 cloves)

Other Ingredients

• 1 tablespoon extra virgin olive oil (divided)
• 8 ounces block of feta cheese
• Salt, 1 teaspoon (adjust to taste)
• Black pepper, 1/4 teaspoon (adjust to taste)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and feta cheese.
2. Toss Vegetables: In a large roasting pan or baking dish, combine the zucchini, yellow squash, broccoli, orange bell pepper, cherry tomatoes, red onion, and minced garlic. Drizzle with two teaspoons of olive oil and toss well to coat all the vegetables evenly.
3. Add Feta: Place the block of feta cheese in the center of the pan atop the vegetables. Drizzle the remaining one teaspoon of olive oil over the feta for added richness.
4. Season: Sprinkle the vegetables and feta with 1 teaspoon of salt and 1/4 teaspoon of black pepper, or adjust seasoning according to your taste preferences.
5. Roast First Phase: Roast the vegetables and feta in the preheated oven for 15 minutes to begin softening and blending the flavors.
6. Stir Vegetables: After 15 minutes, remove the pan from the oven and gently stir the vegetables to ensure even cooking, being careful not to disturb the feta cheese block. Return the pan to the oven for an additional 10 minutes.
7. Mix and Serve: Once the roasting is complete, gently stir the feta and vegetables together so the melted cheese combines with the roasted vegetables. Serve the dish warm for the best flavor and texture.
8. Storage: Store any leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.

Notes

• You can substitute or add other vegetables like eggplant or mushrooms based on your preference.
• For a spicier kick, sprinkle some red pepper flakes before roasting.
• Use a block of feta rather than crumbled for better melting and flavor distribution.
• Serve with crusty bread or alongside grilled meats for a complete meal.
• Leftovers reheat well in a preheated oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: roasted vegetables, feta cheese, Mediterranean recipe, healthy vegetables, easy side dish, zucchini, bell pepper, cherry tomatoes