One-Tray Baked Vegetables with Feta and Italian Herbs
This one-tray Mediterranean-style baked vegetable dish is full of flavor from roasted zucchini, eggplant, bell pepper, garlic, and herbs — all finished with creamy feta. A healthy and easy dish with minimal cleanup.
Ingredients
- 1 medium zucchini courgette
- 1 medium eggplant aubergine
- 1 bell pepper
- 3 unpeeled garlic cloves
- 1 tsp dried basil
- 1 tsp garlic powder
- A few sprigs of fresh thyme
- 2 tbsp olive oil
- 100 g feta cheese
- Salt to taste
- 1 ripe tomato optional
- A handful of olives optional
- A splash of lemon juice or balsamic vinegar optional
- Fresh parsley or basil optional, for garnish
Instructions
- Preheat oven to 200°C (390°F), fan setting if available.
- Chop zucchini, eggplant, and bell pepper into cubes.
- Place on a tray with unpeeled garlic, sprinkle with basil and garlic powder, drizzle with olive oil, and toss.
- Add thyme sprigs and bake for 25–30 minutes, stirring halfway.
- Salt lightly 5 minutes before the end.
- Remove from oven. Squeeze out roasted garlic, mix in tomato and olives.
- Crumble feta over the top, drizzle with more oil, and finish with lemon juice or herbs. Serve warm.
Notes
Soak soft eggplant in salted water for 10–15 min to reduce bitterness.
Broil for 2–3 min at the end for golden feta.
Add chili flakes or chickpeas if desired.