Roasted Feta Veggies
The perfect way to clean out your vegetable crisper and have something delicious to eat.
This may not be the most attractive thing you will create, but it will definitely be one of the most delicious. Not much goes into it. Just slice up whatever vegetables you have lurking in your fridge, toss with some olive oil, spices and feta and roast. Simple and delicious.
If you like this dish, you will love my Honey Balsamic Roasted Vegetables or my Greek Briam or my Greek Vegetable Stew (Tourlou Tourlou).
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Roasted Feta Veggies
Ingredients
- 1 zucchini, sliced into cigarette size shapes
- 2 medium portobello mushroom caps, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 small red onion, sliced
- 15 oz can chickpeas, rinsed + dried
- 1/2 cup mixed olives
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 tsp Italian herb seasonings
- 1 tsp paprika
- salt and pepper to taste
- 8 oz feta cheese, crumbled
- Garnish: fresh parsley + chili pepper flakes
Instructions
- Preheat your oven to 400°F.
- In a 9×13" baker, toss your zucchini, mushrooms, pepper, onion, chickpeas, olives, garlic, olive oil, italian seasonings, salt and pepper to taste to coat all. Crumble in your feta and mix in. Spread out evenly and bake for 35 minutes.
- Top with fresh parsley and chili pepper flakes to serve.
Nutrition
Calories: 342kcal | Carbohydrates: 28g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 619mg | Potassium: 510mg | Fiber: 8g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 254mg | Iron: 3mg
looks yum! I think you could add in some extra firm tofu for extra protein and a one bowl meal…
HI Marsha, that’s a beautiful idea! Thanks for sharing!
Love this idea! Have the rest of mine from last night & going to add tofu for lunch today. Thank u for this!
I don’t mean to be dense but, is nutrition facts for full recipe or per serving?
HI Vicki, dont’ ever say that! The only dense people are the ones that never open their mouth to ask and learn! The nutritional info is per serving and there are 6 servings in this recipe… hope this helps! Cheers!
What’s the serving size
Made this last night just by pan frying in olive oil and it was delicious! Great recipe!
That’s awesome! YES great tip!
This was delicious! One of the best roasted veggie dishes I’ve made. And I’ve made a lot!!
Hi Janice, That is music to my ears! Glad you enjoyed em!
Would it taste okay without the feta? I was going to make it with a meal that already has a lot of cheese. So just wondering?
YEs would still be good without the feta.
So yum ! Olives baked with feta and tons of veggies for the win. I doubled the pepper and zucchini and it was voila . I also swapped Turkey (browned it first) instead of chickpeas …because I prefer chickpeas marinated if it’s going to be bake
Hi Shyla, MMMMMMM I love the alterations you made! Thank you for sharing those and for taking the time to rate it!
What type of olives do you recommend?
Hi Sal, I love pitted Frescatrano olives!
Amazing
YESSSS glad you enjoyed!
Deeelicious! Next time may add some additional protein, but the flavor was off the charts! Thank you 🙂
Hi Sean, I agree, this would be great with some chicken!
Sorry I know the recipe says mixed olives. But is there a certain variety to look for?
Banger of a recipe!!!!
HI Kayla, thank you so much!!!
Worked out great! Used Vegan Feta and added marinated artichoke hearts instead of olives. Thanks
Hi Marla, that sounds incredible! Thanks for trying out the recipe!
Wow! This is incredible! Sooo much flavor and so easy to make. Love it! Thanks for sharing.
Hi Carolina, glad you liked the dish! And thank YOU for trying it out!
Wonderful!!
Hi Jackie – Im glad you liked the veggies and thanks for the review!
I made this over the weekend and everyone absolutely loved it! Next time I will add artichoke hearts! Fantastic!!
Hi Terri, that is awesome! So happy it was enjoyed by all! and thank you for rating the dish too!
So delicious!
Stella you are the best. That broccoli fritter to die for, it was a hit. Now today I am preparing the roasted vegetables.
You are a life saver. Have a great weekend with your family.
Sharon
Hi Sharon, YOU are the best thank you for the kind message! Hope you have a wonderful weekend too!
How many calories per serving
I’m still dreaming about these veggies!
So Creamy and delicious!
This is a delicious recipe that’s easy to prepare, comforting and satisfying. I’m making it again for dinner tonight.
this was so good! The left overs put on top of scrambled eggs the next morning was amazing. Thank you so much for recipe. There are so many I want to try.
HI Amber, love these on eggs – perfect for leftovers! Thanks for sharing your feedback with us!!
Just made this! So delicious thanks for sharing please continue to. I love your recipes.
Hi Tracey, thanks to you for trying out the recipes! Cheers!
These are amazing!! So flavorful and easy to make and definite keeper! You have to give these a try. You won’t be disappointed- yum!!
Délicieux!
Mercí