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Baked Feta Veggie Bowl

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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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss cherry tomatoes, zucchini, yellow squash, red onion, and broccoli with olive oil, garlic, oregano, salt, and pepper.
  3. Place the block of feta in the center of the baking sheet. Arrange the vegetables around it in an even layer.
  4. Drizzle a bit more olive oil over everything.
  5. Roast for 30 minutes until vegetables are tender and feta is golden and soft.
  6. Let cool slightly, then garnish with fresh basil or parsley.
  7. 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.