Oven-Roasted Vegetables with Crumbled Feta and Herbs

This easy recipe for Roasted Vegetables With Feta is a healthy, flavorful side dish that combines savory roasted vegetables with salty baked feta. It pairs well with any protein or grain, fits a low-carb lifestyle, and takes about 10 minutes to prep and under 35 minutes total.

If you enjoy the viral baked-feta trend, this version expands it into a full tray of vegetables. A block of feta softens and becomes creamy in the oven, coating zucchini, broccoli, cherry tomatoes, bell pepper and red onion for a nutrient-dense, fiber-rich side.

These roasted vegetables work on their own or mixed into pasta and salads. Leftovers reheat well and make a quick, satisfying way to add more vegetables to meals throughout the week.

Why You’ll Love This Recipe

• Loaded with nutrient-dense vegetables.
• Oven-baked feta adds a salty, Mediterranean flavor.
• Versatile—serves with any protein, grain, or pasta.
• Low-carb friendly.
• Ready in 30 minutes or less.

Ingredients You’ll Need

• Zucchini & Yellow Squash – soak up flavors and add bulk.
• Broccoli – adds a nutrient-dense green.
• Orange Bell Pepper – provides sweetness and crunch.
• Cherry Tomatoes – offer natural sweetness when roasted.
• Red Onion – mild onion flavor and color.
• Garlic – adds depth and aroma.
• Olive Oil – helps the vegetables roast and caramelize.
• Feta Cheese – a block of feta becomes creamy and salty when baked.
• Salt & Pepper – to taste.

If you like heat, add red pepper flakes to taste.

How To Make Roasted Vegetables With Feta

1. Preheat and prep: Preheat the oven to 425°F (220°C). Chop the vegetables into similar-sized pieces so they roast evenly.
2. Toss vegetables: Place zucchini, yellow squash, broccoli florets, bell pepper, cherry tomatoes, chopped red onion, and minced garlic on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
3. Add the feta: Place an 8-ounce block of feta in the center of the pan and drizzle the top with a little olive oil. Season the feta lightly with salt and pepper (remember feta is salty).
4. Roast: Bake for 15 minutes, then gently toss the vegetables—leaving the feta in place—and return to the oven for another 10 minutes.
5. Finish: Remove from the oven and carefully mash or stir the softened feta into the vegetables until coated. Serve warm.

Recipe Tips

1. Use 425°F for proper roasting; lower temperatures can steam the vegetables instead.
2. Cut vegetables to similar sizes so they cook evenly.
3. If you only have crumbled feta, roast the vegetables for 15 minutes, then sprinkle the feta on top and return to the oven until warmed.
4. Avoid overcrowding the pan—spread vegetables in a single layer around the feta for best caramelization.

Variations

• Add a squeeze of lemon or lime after roasting for brightness.
• Stir in fresh herbs like oregano, basil, or parsley before serving.
• For heat, add red pepper flakes or a pinch of cayenne.
• Swap or add vegetables: mushrooms, asparagus, carrots, cauliflower, broccolini, or parsnips.
• Replace feta with goat cheese for a tangier finish.
• Use shallots instead of red onion for a milder flavor.
• Season with Italian or Greek seasoning for extra herb complexity.
• Finish with a drizzle of balsamic glaze for a sweet-tangy touch.

Serving Suggestions

• Toss with cooked pasta for an easy vegetarian main.
• For a low-carb option, serve over spaghetti squash or zucchini noodles.
• Serve over rice, quinoa, or another grain for a hearty bowl.
• Add leftovers to soups or stews for extra flavor and vegetables.

More Roasted Side Dishes

• Roasted potatoes and carrots
• Oven roasted beets
• Roasted zucchini and squash
• Roasted Brussels sprouts with balsamic