Feta Potatoes with Oven-Roasted Vegetables – Enjoy Healthy and Delicious!
This Feta Potatoes with Oven-Roasted Vegetables recipe combines crispy potatoes with perfectly roasted vegetables and creamy feta for a delightful meal. It’s easy to prepare and packed with Mediterranean flavors that will warm your soul.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 800 g firm potatoes
- 2 zucchini
- 2 bell peppers
- 1 red onion
- 3 garlic cloves
- 200 g feta cheese (or vegan feta as an alternative)
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 bunch fresh parsley (optional)
Instructions
- Preheat your oven to 200°C. Wash and peel the potatoes, then cut them into even cubes (about 2 cm) to ensure they cook evenly. Wash the zucchini and bell peppers and cut them into cubes as well.
- Peel the red onion and slice it into thin rings. Press or finely chop the garlic cloves. These ingredients will add aromatic depth to the dish.
- In a large bowl, combine the potatoes, zucchini, bell peppers, onion, and garlic. Add the olive oil, oregano, thyme, salt, and pepper. Mix everything well so that the vegetables are evenly coated with the marinade.
- Spread the marinated vegetables evenly on a baking sheet. Make sure the pieces are not overlapping so they can roast nicely. Bake the vegetables for about 25-30 minutes, until the potatoes are golden brown and cooked through. Turn the vegetables halfway through the cooking time for even browning.
- After 25 minutes of baking, remove the tray from the oven and crumble the feta over the vegetables. Return the baking sheet to the oven for another 5 minutes, until the feta is slightly melted and golden brown.
- Take the roasted vegetables out of the oven and let them cool briefly. Garnish with fresh parsley if desired, and serve warm. Ensure the vegetables are crispy and the feta is tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Make sure the vegetable cubes are of uniform size for even cooking. You can experiment with the ratio of potatoes to vegetables based on your personal preference. For a vegan option, substitute feta with a plant-based cheese or pureed cashew cheese.