Easy Roasted Vegetables With Feta

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This healthy and low carb roasted Mediterranean vegetable with feta dish is packed with flavors! Made with eggplants, zucchinis, carrots, bell peppers and feta. And seasoned with fresh garlic, fresh rosemary and olive oil. Makes a perfect weeknight dinner or to entertain guests!

Roasted vegetables with feta recipe is my go-to summer dish side dish! 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

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.

Enjoy!

Hint: The veggies taste even better the next day.

Serve your veggies with these recipes

Easy Roasted Vegetables With Feta

This healthy and low carb roasted Mediterranean vegetable with feta dish is packed with flavors! Made with eggplants, zucchinis, carrots, bell peppers and feta. And seasoned with fresh garlic, fresh rosemary and olive oil. Makes a perfect weeknight dinner or to entertain guests!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: family dinner, gluten free, keto recipes, Low carb, roasted Mediterranean vegetables with feta, roasted veggies, vegetarian, weeknight dinner
Servings: 4 Servings
Author: Ester from esterkocht.com

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

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. Enjoy!

Notes

  • The veggies taste even better the next day.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or share your creation with me on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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