Horneado Vegetarian

Roasted Vegetables with Feta Cheese

Name: Roasted Vegetables with Feta Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Grecia/Internacional
Ingredients: 2 bell peppers; 2 small eggplants; 3 tomatoes; 1 red onion; 200g feta cheese; Kalamata black olives; thyme, oregano, rosemary; extra virgin olive oil; salt and pepper

📍 Grecia/Internacional

⏱️Prep: 15 min

🔥Cook: 35 min

⏰Total: 50 min

🍽️4 servings

● Difficulty: Easy

Roasted vegetables with feta is one of the most characteristic preparations of Greek cooking: peppers, aubergine, tomatoes and red onion roasted until caramelised, with a block of Greek feta in the centre that softens and melts over everything. Kalamata olives and dried Mediterranean herbs complete the dish. It holds its own as a light dinner and easily upstages whatever it is supposed to accompany.

🛒 Ingredients

4 servings

2 bell peppers
2 small eggplants
3 tomatoes
1 red onion
200g feta cheese
Kalamata black olives
thyme, oregano, rosemary
extra virgin olive oil
salt and pepper

👨‍🍳 Step-by-step instructions

Cut all the vegetables into 3-4cm pieces.
Place on a baking tray, drizzle generously with oil and herbs.
Roast at 200°C for 25 minutes.
Place the feta cheese whole or in large pieces on top. Add the olives.
Bake for 10 more minutes until the feta is golden. Serve with pita bread.

💡 Chef's tip

Don't cut the vegetables too small: they'll dry out. Add the feta at the end so it warms through but doesn't melt completely.

📝 Our take

Roasted vegetables with feta is the most rewarding Mediterranean dish: everything goes into the oven together, comes out caramelised, and the slightly toasted cheese ties it all together. This is the dish that turns vegetable-avoiders into second-helping requesters.