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

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

Convert to grams

  • 500 gBaby potatoes
  • 2Courgettes, ideally 1 green and 1 yellow
  • 2Red bell peppers
  • 2Onions
  • 250 gButton mushrooms
  • 3 clovesGarlic
  • 5 tbspOlive oil
  • 2 tspOregano, dried, dried
  • 1 tspSalt
  • 2 pinchesPepper
  • 200 gFeta, in one piece
  • 1 tbspHoney

Contains: Milk

Method

  1. 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

  2. Step 2: Meanwhile, cut the courgettes into thick batons, the peppers into wide strips and the onions into wedges. Halve the mushrooms.

  3. Step 3: Toss the vegetables with the remaining oil, crushed garlic, oregano, salt and pepper and add them to the potatoes on the tray.

  4. Step 4: Roast for 20 minutes, turning once halfway through.

    Timer: 20 min

  5. 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
Calories580 kcal
Protein22 g
Carbohydrates47 g
Fat33 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

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

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 500 g Baby potatoes
  • 2 Courgettes
  • 2 Red bell peppers
  • 2 Onions
  • 250 g Button mushrooms
  • 3 cloves Garlic
  • 5 tbsp Olive oil
  • 2 tsp Oregano, dried
  • 200 g Feta
  • 1 tbsp Honey

Check the pantry

  • 1 tsp Salt
  • 2 pinches Pepper

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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

All image credits