Roasted Vegetables with Baked Feta

roasted vegetables with baked vegan feta on a white plate with a fork

Roasted Vegetables with Baked Feta

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!

Course Entrée

Cuisine American

Diet Vegan, Vegetarian

Servings servings

Calories 142kcal

Author Sina

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.

Nutrition