Introduction
These Irresistible Roasted Vegetables with Feta are a colorful, crave-worthy side dish that brings out the natural sweetness of veggies while adding a salty, creamy punch from crumbled feta. The mix of roasted peppers, zucchini, and red onions is a guaranteed crowd-pleaser — and it’s just as good warm as it is at room temperature. Similar to our hearty Mediterranean Couscous Salad this recipe is perfect for meal prep, potlucks, or healthy weeknight dinners.
Why You’ll Love This Recipe
- Packed with vibrant colors and bold Mediterranean flavors
- Naturally gluten-free and vegetarian
- Easy to customize with your favorite vegetables
- Perfect for meal prep or make-ahead lunches
- Delicious warm, cold, or at room temperature
Ingredients Needed
Vegetables
- 2 cups bell peppers (mixed colors), chopped
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
Seasoning & Oil
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper, to taste
Finishing Touch
- ½ cup crumbled feta cheese
- 1 tbsp chopped fresh parsley (optional)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prep the veggies: Wash and chop all vegetables into similar-sized pieces for even roasting.
- Season well: Toss the veggies with olive oil, oregano, garlic powder, salt, and pepper in a large bowl.
- Spread evenly on the baking sheet — avoid overcrowding to get crisp, caramelized edges.
- Roast for 25–30 minutes, stirring halfway through, until veggies are tender and slightly charred.
- Add the feta: Remove from oven, sprinkle feta cheese over the warm vegetables, and toss gently.
- Garnish and serve: Finish with fresh parsley and serve immediately, or let cool for a cold salad-style dish.
Tips for Success
- Cut all vegetables roughly the same size to ensure even roasting.
- Don’t overcrowd the pan — use two sheets if needed for crispy edges.
- Roast at high heat (425°F) for deep flavor and caramelization.
- Add feta after roasting so it softens slightly without melting completely.
- Try using pre-cut veggies to save time on busy weeknights.
Variations & Substitutions
- Swap feta for goat cheese or plant-based feta for a dairy-free option.
- Add roasted chickpeas for protein and crunch.
- Toss in olives or capers for extra Mediterranean flair.
- For a spicy twist, use the seasoning blend from Cajun Chicken].
- Mix in quinoa or couscous for a full meal.
Serving Suggestions
- Serve alongside Garlic Butter Salmon] for a balanced dinner.
- Pair with Lemon Herb Chicken] for a fresh, protein-packed combo.
- Enjoy with Roasted Garlic Potatoes] for a hearty vegetarian plate.
- Add to Greek Pasta Salad] for extra texture and nutrition.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Not recommended — roasted veggies lose their texture after freezing.
- Reheat: Warm in a 375°F oven for 10–12 minutes, or microwave gently until heated through.
- Meal prep tip: Keep feta separate until serving for best texture.
Frequently Asked Questions
Can I use frozen vegetables?
Fresh works best for caramelization, but thawed and well-drained frozen veggies will work in a pinch.
Can I make this ahead of time?
Yes! Roast the vegetables and store them separately from the feta. Combine just before serving.
Which vegetables roast best?
Hard vegetables like carrots, zucchini, peppers, onions, and squash hold up beautifully.
Can I use a different cheese?
Absolutely — goat cheese, ricotta salata, or even parmesan add great flavor.
How do I make it vegan?
Use vegan feta or skip the cheese entirely and add roasted chickpeas for protein.
Printable Recipe Card (Schema Draft)
Title: Irresistible Roasted Vegetables with Feta
Description:
A vibrant, Mediterranean-inspired mix of roasted vegetables tossed with creamy feta cheese — perfect as a side dish, light meal, or meal prep favorite.
Ingredients:
- 2 cups bell peppers (mixed colors), chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese
- 1 tbsp chopped parsley
Instructions:
- Preheat oven to 425°F.
- Chop vegetables evenly.
- Toss with oil, oregano, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes.
- Top with feta and parsley before serving.
Equipment
- baking sheet Large enough to hold vegetables in a single layer
- mixing bowl For tossing vegetables with seasoning
- parchment paper To prevent sticking and for easy cleanup
Ingredients
- 2 cups bell peppers (mixed colors), chopped
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Chop all vegetables into similar-sized pieces for even roasting.
- In a large bowl, toss vegetables with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Avoid overcrowding.
- Roast for 25–30 minutes, stirring halfway, until tender and slightly charred.
- Remove from oven and sprinkle crumbled feta over warm vegetables. Toss gently.
- Garnish with chopped parsley before serving.
