Easy Roasted Feta Veggies

4 minutes

If you love feta and you love roasted veg, then this is the recipe for you! I’ve combined the two into my Easy Roasted Feta Veggies. You pop a block of feta onto a roasting tray, surround it with your favourite veg for roasting and you’re done.

I know… Healthy, right? But I didn’t profess to be a health freak. I like my food to taste delicious, and there’s no denying that a whole block of roasted feta will taste delicious, no matter what you do.

How to Make Easy Roasted Feta Veggies

Step 1: Before you get started, you’ll want a decent-sized baking tray that’s large enough to fit most of your veggies in one layer. Don’t worry if some of them overlap. Now is also the time to preheat your oven to around 200°C (400°F) or 180°C (350°F) fan/convection.

Step 2: You can use all the usual vegetables you’d be used to roasting. For this recipe, I stick with peppers, courgettes, red onion and cherry tomatoes. Toss them all in oil, garlic, salt, pepper and chilli flakes.

Step 3: Tip the vegetables into your baking tray and then make a space in the centre for your feta to sit. Drizzle the feta with oil, sprinkle with chilli, salt and pepper and then sprinkle lemon zest over the entire tray.

Step 4: Pop the tray into the oven to roast for around 30 minutes. The feta should be golden brown on top and the vegetables should be fork-tender.

Step 5: Remove the tray from the oven and then squeeze over the juice of a lemon before serving.

Tweaks

Roasted vegetables are so adaptable – as I’m sure you already know. Here are some tweaks you could make to this particular recipe:

• Include Different Herbs and Spices: I’ve only used garlic, lemon and chilli in my recipe. But you could add in various woody herbs during the roast (such as rosemary and thyme) and then add some softer herbs at the end (such as parsley and basil).
• Add Grains: Turn this roasted veg tray into an instant meal by stirring through some precooked quinoa, pearl barley or bulgar wheat.
• Make It Crispy: You probably hear chefs talking about texture and that’s why a handful of panko breadcrumbs sprinkled over the top is an easy way to add texture to this dish.
• Go More Med: Olives, sun-dried tomatoes and capers can all be stirred into the veg to make it even more Med-inspired.

Storage

You might not think a tray of roasted veggies and a block of softened feta would freeze remarkably well. Fortunately, there are a couple of ways to store it (if you follow a few rules):

Refrigerate: After allowing the roasted feta veggies to cool to room temperature, transfer them to an airtight container. The mixture can stay fresh in the refrigerator for up to 3-4 days.

Keep the veggies and feta separate if possible to maintain the best texture.

Freeze: It’s a good idea to freeze the roasted vegetables and feta separately.

Ensure veggies are cooled thoroughly, then place them in a freezer-safe container or bag, squeezing out any excess air. Freeze the feta in its own container. Both can be stored for up to a month.

Reheat: To reheat, first thaw frozen veggies and feta in the fridge if frozen. Preheat your oven to 180°C (350°F) or 160°C (300°F) fan/convection. Place the veggies and feta in an oven-safe dish and warm for 15-20 minutes or until heated through.

Microwaving is also an option, but reheating in the oven will retain a better texture.