Name: Roasted Feta with Mediterranean Veggies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 block (6-8 ounces) feta cheese; 1 pint cherry tomatoes (mixed colors if available); 1 medium zucchini, sliced into half-moons; 1 yellow bell pepper, deseeded and cut into 1-inch strips; 1/2 small red onion, cut into wedges; 3 tablespoons olive oil, plus more for drizzling; 1 tablespoon fresh thyme leaves, or 1 teaspoon dried oregano; 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced, optional); 1/4 teaspoon black pepper; Pinch of red pepper flakes (optional, for a little kick); Salt to taste (remember feta is salty!)

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Introduction

This Roasted Feta Mediterranean Veggies dish combines creamy, tangy feta with a vibrant mix of roasted vegetables. It’s an effortless, flavorful meal perfect for sharing or serving alongside your favorite grains or crusty bread.

A beige rectangular baking dish filled with a colorful roasted vegetable mix, including yellow bell pepper strips, red cherry tomatoes, yellow cherry tomatoes, and green zucchini slices with some char marks. In the center sits a thick, white block of baked cheese topped with green herbs and small twigs of thyme. The vegetables surround the cheese evenly, showing a mix of soft, wrinkled textures and roasted edges, all resting on an orange cloth over a wooden board with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block (6-8 ounces) feta cheese
1 pint cherry tomatoes (mixed colors if available)
1 medium zucchini, sliced into half-moons
1 yellow bell pepper, deseeded and cut into 1-inch strips
1/2 small red onion, cut into wedges
3 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh thyme leaves, or 1 teaspoon dried oregano
1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced, optional)
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional, for a little kick)
Salt to taste (remember feta is salty!)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large baking dish just big enough to hold everything in a single layer, place the block of feta cheese in the center.
Step 2: In a large bowl, combine the yellow bell pepper strips and red onion wedges. Drizzle with half the olive oil, half the thyme (or oregano), garlic powder if using, black pepper, and red pepper flakes if using. Toss to coat and arrange these vegetables around the feta in the baking dish in a single layer.
Step 3: Bake for 10-15 minutes to soften and caramelize the denser vegetables.
Step 4: While the first batch roasts, add the cherry tomatoes and zucchini slices to the same bowl. Drizzle with the remaining olive oil and remaining thyme (or oregano), then toss gently to coat.
Step 5: Remove the baking dish from the oven and add the seasoned cherry tomatoes and zucchini evenly around the feta and other vegetables. Return to the oven and bake for another 10-15 minutes, until all vegetables are tender, lightly browned, and the feta is soft and beginning to golden.
Step 6: Remove from the oven and gently stir the roasted vegetables with the creamy feta and pan juices. Taste and add a pinch of salt if needed. Drizzle with extra olive oil and a sprinkle of fresh thyme if desired. Serve immediately with crusty bread, pasta, or grains.

Tips & Variations

Use fresh garlic instead of garlic powder for a more intense garlic flavor.
Add a splash of balsamic vinegar before roasting for a tangy depth.
Try substituting zucchini with eggplant or adding olives for extra Mediterranean flair.
Keep vegetables in a single layer to ensure even roasting and caramelization.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or in a covered skillet on the stove to preserve the texture of the vegetables and creaminess of the feta.

How to Serve

A white oval dish filled with roasted colorful vegetables and a single block of white cheese in the center, topped with green herbs and olive oil. The vegetables include round green zucchini slices with grill marks, bright yellow bell pepper strips, small red and yellow cherry tomatoes, and pieces of red onion with a slightly charred texture. The cheese block has a golden-brown crust and is sprinkled with herbs. The dish sits on a rust-colored cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s tangy, salty flavor and crumbly texture work best for this dish, but you can try halloumi or goat cheese as alternatives. Keep in mind they may melt differently and alter the overall taste.

Is this recipe suitable for a vegan diet?

This recipe contains feta cheese, which is not vegan. To make it vegan, substitute the feta with a plant-based cheese alternative that holds up well when roasted.