Loaded with garlic and fresh rosemary, these roasted vegetables with feta are healthy, low carb and packed with flavor!
Made with Mediterranean vegetables (eggplants, zucchinis, carrots, bell peppers) and feta and seasoned with fresh garlic, fresh rosemary and olive oil.
The veggies are drizzled with balsamic vinegar before serving. Soo good!! Make a perfect weeknight dinner or to entertain guests!
Roasted vegetables with feta recipe is my go-to summer dish side dish! I always make it using fresh garden vegetables. And when we are grilling with family and friends, it’s always present.
Here is what I like about this dish:
- The ingredients can be added or subtracted depending on your liking or what you have on hand.
- You can make it ahead of time! Just chop the veggies, put them in a freezer bag, add garlic, rosemary, pepper and oil. Mix well and keep in the fridge until needed.
Enjoy the veggies as a main dish served with Turkish flatbread or as a side dish to baked chicken thighs and drumsticks.
What you’ll need to make roasted Mediterranean vegetables with feta
- 2 large eggplants
- 2 large zucchinis
- 4 medium carrots
- 2 large bell peppers
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 5 tablespoons olive oil
- 200 g (7 oz) feta cheese
- Salt and freshly ground pepper to taste
- 1 tablespoon baslamic vinegar
How to make low carb roasted vegetables with feta
Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat. Next, wash all the vegetables and peel the carrots and garlic. Then cut all the veggies into large slices.
Arrange them on a baking sheet and scatter the rosemary over the vegetables. Drizzle with about 3 tablespoons olive oil and sprinkle with pepper.
Bake for 45 minutes. Gently turn the vegetables halfway and drizzle with the remaining oil.
15 minutes before the end of cooking time season with salt and crumble the feta on top.
Drizzle with balsamic vinegar and enjoy! The veggies taste even better the next day. 😉
Serve your roasted vegetables with balsamic vinegar and feta with
Roasted Vegetables With Feta
Equipment
- Baking sheet
- Cutting board
- Knife
Ingredients
- 2 eggplants large
- 2 zucchinis large
- 4 medium carrots
- 2 bell peppers large
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 5 tablespoons olive oil
- 200 g (7 oz) feta cheese
- salt and freshly ground pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 200°C (392 °F), with both top and bottom heat.
- Wash all the vegetables and peel the carrots and garlic. Then cut all the veggies into large slices and arrange them on a baking sheet.
- Scatter the rosemary over the vegetables, then drizzle with about 3 tablespoons olive oil and sprinkle with pepper.
- Bake for 45 minutes. Gently turn the vegetables halfway and drizzle with the remaining oil. 15 minutes before the end of cooking time season with salt and crumble the feta on top. Drizzle with balsamic vinegar before serving and enjoy!
Notes
- The veggies taste even better the next day.
Did you make this roast vegetable salad with feta and balsamic recipe? I’d love to hear from you! Simply write a review and add rating to it.