Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano

“Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed

Roast Vegetables with Feta

Name: Roast Vegetables with Feta
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 500 g baby potatoes; 2 courgettes, ideally 1 green and 1 yellow; 2 red bell peppers; 2 onions; 250 g button mushrooms; 3 cloves garlic; 5 tbsp olive oil; 2 tsp oregano, dried, dried; 1 tsp salt; 2 pinches pepper; 200 g feta, in one piece; 1 tbsp honey

with baby potatoes and oregano

45 min (15 min active) · Easy

You'll need: Oven

Text written with AI assistance and reviewed by our editors

Chop, onto the tray, done – the oven does the rest while you set the table. The feta turns warm and creamy on top and soaks up the honey as it goes.

Ingredients for 3 servings

3 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

500 gBaby potatoes (≈ 1 lb 2 oz)
2Courgettes, ideally 1 green and 1 yellow (≈ 500 g · ≈ 1 lb 2 oz)
2Red bell peppers (≈ 360 g · ≈ 13 oz)
2Onions (≈ 160 g · ≈ 6 oz)
250 gButton mushrooms (≈ 9 oz)
3 clovesGarlic (≈ 12 g · ≈ ½ oz)
5 tbspOlive oil (≈ 50 g · ≈ 1¾ oz)
2 tspOregano, dried, dried (≈ 2 g · ≈ ¼ oz)
1 tspSalt (≈ 5 g · ≈ ¼ oz)
2 pinchesPepper (≈ 0.6 g · ≈ ¼ oz)
200 gFeta, in one piece (≈ 7 oz)
1 tbspHoney (≈ 20 g · ≈ ¾ oz)

Contains: Milk

Method

Step 1: Preheat the oven to 200 °C fan. Halve the baby potatoes, toss them on a baking tray with 2 tbsp oil and a little salt and pre-roast for 10 minutes.
Oven converted: 200 °C fan = 220 °C conventional · 425 °F · gas mark 7
Timer: 10 min
Step 2: Meanwhile, cut the courgettes into thick batons, the peppers into wide strips and the onions into wedges. Halve the mushrooms.
Step 3: Toss the vegetables with the remaining oil, crushed garlic, oregano, salt and pepper and add them to the potatoes on the tray.
Step 4: Roast for 20 minutes, turning once halfway through.
Timer: 20 min
Step 5: Break the feta into rough chunks, scatter it over the vegetables, drizzle with honey and roast for another 10 minutes until it takes on a little colour.
Timer: 10 min

Tips

Don't crowd the vegetables, or they'll steam instead of roast. Better to use two trays.
Yellow courgettes make it more colourful but taste exactly like green ones.

Swaps

Vegan: leave out the feta and serve with hummus after roasting.
In autumn: swap the baby potatoes for cubes of Hokkaido squash.

Storage

Leftovers keep for 3 days in the fridge – eaten cold with a squeeze of lemon, they make a great antipasti salad.

Nutrition per serving

Nutrition per serving
Calories	580 kcal
Protein	22 g
Carbohydrates	47 g
Fat	33 g

Approximate values per serving. Calculated with BLS 4.0.

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You'll also find this recipe in: Pumpkin & Co., Oven On, Done

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Image credits

Image credits:

Cover image: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed
Beef goulash in a rich paprika sauce served with tagliatelle: “Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed

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