Baked Feta Veggie Bowl
A colorful, comforting bowl of roasted vegetables and creamy baked feta, this dish is packed with Mediterranean flavor and easy weeknight charm.
Ingredients
Scale
- 1 block (7 oz) feta cheese
- 2 cups cherry tomatoes
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red onion, cut into wedges
- 1½ cups broccoli florets
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cherry tomatoes, zucchini, yellow squash, red onion, and broccoli with olive oil, garlic, oregano, salt, and pepper.
- Place the block of feta in the center of the baking sheet. Arrange the vegetables around it in an even layer.
- Drizzle a bit more olive oil over everything.
- Roast for 30 minutes until vegetables are tender and feta is golden and soft.
- Let cool slightly, then garnish with fresh basil or parsley.
- Scoop into bowls and serve warm as is or with grains like couscous or quinoa.
Notes
- Use full-fat block feta for the best creamy texture.
- Don’t overcrowd the pan—spread veggies out for even roasting.
- Add a squeeze of lemon juice before serving for brightness.
Find it online: https://tastyze.com/baked-feta-veggie-bowl/