Roasted vegetables with baked feta is a flavorful and healthy meal that can be served as a side dish or a main course. To make this dish plant-based, I used vegan feta cheese that adds a deliciously creamy and tangy taste to the tender and caramelized vegetables!
Why This Recipe Works
I absolutely love roasted vegetables with baked feta! It’s a great meal just by itself with a slice of crusty bread and it also makes a great side for BBQs. Or serve it with pasta for a comforting and healthy meal. Or enjoy it with my focaccia bread with olives.
The dish is made by roasting colorful vegetables in a roasting pan or on a sheet pan until they are tender and caramelized, and then topping them with a layer of creamy, salty vegan feta cheese. The vegan feta cheese adds a delicious tangy flavor and creamy texture to the dish. I used store-bought vegan feta for this recipe, which is fairly easy to find these days.
Besides, I used a combination of zucchini, bell pepper, eggplant, mushrooms, olives, and red onion. But the vegetables can of course vary depending on what is in season and your personal preferences. Broccoli, cauliflower, sweet potatoes, butternut squash, or Brussels sprouts are also a great choice.
I added a whole block of vegan feta cheese on top of the vegetables that becomes soft and creamy as it bakes. The vegetables are seasoned with a simple blend of olive oil, salt, pepper, and herbs, such as fresh thyme or rosemary, before being roasted in the oven.
Overall, this dish is a delicious and satisfying way to enjoy the wholesome goodness of roasted vegetables with a vegan twist. The recipes requires minimal preparation and it’s perfect for busy days. Healthy, flavorful, and so simple!
Ingredients & Substitutions
- Eggplant
- Zucchini
- Bell Peppers – I used a red and an orange one.
- Mushrooms – button mushrooms.
- Tomatoes – cherry tomatoes. They are more aromatic than larger tomatoes.
- Olives – I used kalamata olives. They are very large and have a meaty and smooth texture.
- Red Onion
- Olive Oil – use organic extra-virgin olive oil for the best flavor.
- Salt & Pepper
- Rosemary & Thyme – both fresh.
- Spices – paprika powder, dried rosemary, and thyme.
How To Make This Recipe
1. Step: Preheat your oven to 400 °F. Slice the bell peppers.
2. Step: Cut the zucchini into quarters and the mushrooms into halves.
3. Step: Cut the red onion into thin slices.
4. Step: Then cut the eggplant into medium-sized chunks.
5. Step: Place all vegetables in a roasting pan. Sprinkle with fresh rosemary and thyme. Season with salt and pepper and drizzle with olive oil.
6. Step: Place a block of vegan feta cheese on top of the vegetables. Sprinkle with paprika powder, dried thyme, rosemary, salt, and black pepper.
7. Step: Bake for 25-30 minutes until the vegetables are tender and caramelized and the vegan feta is soft and lightly browned.
8. Step: Serve immediately with a slice of crusty bread or pasta. Sprinkle with fresh basil or arugula before serving.
Recipe Notes
- This dish makes a healthy and light dinner and I love to eat it with a slice of roasted bread or garlic bread.
- It easily makes a whole meal with cooked pasta. The melted vegan feta cheese makes a creamy sauce when being tossed with spaghetti. I also like to add fresh arugula or baby spinach before serving the roasted veggies with pasta.
Storing
Stored in an airtight container in the fridge, this dish will last up to 4 days.
Freezing
I’m not the biggest fan of freezing roasted vegetables as their taste and texture will change. But if that’s okay for you, you can freeze them for up to three months.
Seasonal Variations
Depending on the season, this dish is also great with broccoli, cauliflower, sweet potatoes, butternut squash, green asparagus, or Brussels sprouts.
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I hope you like these sheet pan vegetables with baked feta as much as we do around here.
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Sina
Roasted Vegetables with Baked Feta
Ingredients
- 1 eggplant
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups cherry tomatoes
- 1 red onion
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 1 block vegan feta cheese (about 7 oz)
- 1/2 teaspoon sweet paprika powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Instructions
- Preheat your oven to 400 °F. Slice the bell peppers.
- Cut the zucchini into quarters and the mushrooms into halves.
- Cut the red onion into thin slices.
- Then cut the eggplant into medium-sized chunks.
- Place all vegetables in a roasting pan. Sprinkle with fresh rosemary and thyme. Season with salt and pepper and drizzle with olive oil.
- Place a block of vegan feta cheese on top of the vegetables. Sprinkle with paprika powder, dried thyme, rosemary, salt, and black pepper.
- Bake for 25-30 minutes until the vegetables are tender and caramelized and the vegan feta soft and lightly browned.
- Serve immediately with a slice of crusty bread or pasta. Sprinkle with fresh basil or arugula before serving.
Notes
- This dish makes a healthy and light dinner and I love to eat it with a slice of roasted bread or garlic bread.
- It easily makes a whole meal with cooked pasta. The melted vegan feta cheese makes a creamy sauce when being tossed with spaghetti. I also like to add fresh arugula or baby spinach before serving the roasted veggies with pasta.
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