Vegetarian roasted vegetables with feta

Vegetarian roasted veg with feta, colourful peppers, fresh courgette and cherry tomatoes. A simple traybake dinner that almost cooks itself.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 150g feta
• 1 courgette
• 2 peppers
• 150g cherry tomatoes
• 1 tbsp olive oil

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and cut the courgette and peppers into rough chunks.
2. Spread the veg and the whole cherry tomatoes evenly over a large baking tray.
3. Drizzle the olive oil over and toss everything with your hands until the veg is lightly glossy.
4. Roughly crumble the feta and scatter it evenly over the veg.
5. Bake the tray in the hot oven for 25 min, until the cheese browns at the edges and softens.

Good to know

Cooking can be this easy. Just chop everything, throw it on the tray and let the oven do the real work.

Swaps

Feta → soft goat's cheese (for a milder, slightly creamier version, dot small blobs of soft goat's cheese over the tray).

Cooking tips

Use the oven grill for the last three minutes so the feta gets an even stronger, roasted crust.

Storage

Roasted veg keeps for up to three days in the fridge in an airtight container. It's great as meal prep for the office.

Allergens

Contains milk (feta). Completely gluten-free.

Frequently asked questions

How long does roasted vegetables with feta keep in the fridge?

Roasted veg keeps for up to three days in the fridge in an airtight container.