baked veggies with feta

let's veg out

This veggies with feta dish is seriously one of my favorite quick weeknight meals. It is SO easy and also so satisfying, you’ll never question a mostly vegetable dinner again. The best thing about this recipe is that you can really just toss it together without thinking too hard or measuring everything out. Even though I included measurements in the recipe, don’t be afraid to trust your gut, as this recipe is extremely forgiving if you don’t get everything right.

⟶ the recipe

baked veggies with feta

ingredients

1 pint cherry tomatoes

6 cloves of garlic, smashed

1 tablespoon extra-virgin olive oil

1 tablespoon herbes de provence

1 medium eggplant, sliced

1 zucchini, sliced

1 red bell pepper, sliced

½ sweet onion, sliced

A few sprigs of fresh thyme

Extra-virgin olive oil for drizzling

4 ounces crumbled feta

Salt and pepper

Prep time

30 minutes

Cook time

45 minutes

Total time

1 hour 15 minutes

4 servings

instructions

Preheat oven to 400 degrees Fahrenheit. In a square baking dish, toss cherry tomatoes with the garlic, olive oil, and herbes de provence.

Arrange eggplant, zucchini, pepper, and onion slices in rows over the tomatoes. Sprinkle fresh thyme leaves over top, and drizzle a healthy amount of olive oil, coating the veggies.

Sprinkle feta crumbles evenly over the veggies and season with salt and pepper.

Cover the dish with aluminum foil and bake for 30 minutes. Uncover the dish and turn broiler on high. Broil for 5-7 minutes, or until feta is browned and veggies are tender.

Serve warm over orzo or rice, and garnish with more fresh thyme.

⟶ recipe notes

You can definitely make these veggies as a nice, warm side dish, but I prefer to use them as my main dish, topping over orzo. You can also top this over another type of grain like quinoa, rice, or farro

⟶ modifications

The great thing about this dish is how versatile it is. You can certainly swap out these veggies for something else or whatever is in season. I’ve done something similar with broccoli, cauliflower, and carrots, and it’s equally as delicious