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Roasted Vegetables With Feta

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. Make a perfect weeknight dinner or to entertain guests!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: European, Mediterranean
Keyword: family dinner, keto recipes, roast vegetable salad with feta and balsamic, roasted Mediterranean vegetables with feta, roasted veggies, vegetarian
Servings: 4 Servings
Author: Ester | 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
  • 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.