Go Back

Mediterranean Roasted Vegetables with Feta

A vibrant and easy sheet pan meal featuring tender roasted vegetables, chickpeas, and warm feta cheese, drizzled with a zesty lemon-herb dressing. Perfect for a quick and healthy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch broccolini trimmed and cut into smaller pieces if desired
  • 2 cups cherry tomatoes halved
  • 1 15-ounce can chickpeas drained, rinsed, and patted dry
  • 1 tbsp extra virgin olive oil for vegetables
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • to taste salt
  • to taste freshly ground black pepper
  • 1 8-ounce block feta cheese cut into lengthwise planks
  • 1/4 cup extra virgin olive oil for dressing
  • 2 tbsp lemon juice
  • 2 tbsp fresh basil freshly chopped
  • 1 tbsp capers with their juice
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Parchment paper
  • Small Bowl

Method
 

Preheat & Prep
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Toss & Arrange
  1. Place the prepared broccolini, halved cherry tomatoes, and drained chickpeas onto the baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil. Sprinkle with dried oregano, optional red pepper flakes, salt, and freshly ground black pepper. Toss everything together until evenly coated. Spread the vegetables and chickpeas out into a single, even layer. Make space amongst the vegetables to nestle the planks of feta cheese.
Bake to Perfection
  1. Place the baking sheet in the preheated oven. Bake for 15 to 20 minutes. You're looking for the vegetables to be tender with lightly browned edges, the cherry tomatoes to be bursting, and the feta to be softened and slightly melty.
Make the Dressing
  1. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, lemon juice, freshly chopped basil, capers (including their juice), and minced garlic until well combined.
Dress & Serve
  1. Once the vegetables and feta are perfectly roasted, carefully remove the baking sheet from the oven. Transfer the contents to serving plates or a platter. Generously drizzle the prepared lemon-herb dressing over the warm vegetables and feta.

Notes

This Mediterranean Roasted Vegetables with Feta recipe is a testament to how simple ingredients can create extraordinary flavor. With its vibrant colors, satisfying textures, and ease of preparation, it’s destined to become a regular in your cooking rotation. Enjoy this delightful taste of the Mediterranean!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.