Oven-Roasted Mediterranean Vegetable Salad with Feta
A vibrant medley of oven-roasted vegetables tossed with fresh herbs and tangy feta cheese for a wholesome Mediterranean salad. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs zucchini, red bell pepper, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, cut into 1-inch cubes zucchini
- 1 large, chopped into 1-inch pieces red bell pepper
- 1 small, sliced into thin wedges red onion
- 1 cup, halved cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, crumbled feta cheese
- 2 tbsp, chopped fresh parsley
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F. In a large bowl, toss 1 medium zucchini cut into 1-inch cubes, 1 large red bell pepper chopped into 1-inch pieces, 1 small red onion sliced into thin wedges, and 1 cup halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and slightly caramelized.
- Step 3: Remove from the oven and transfer the roasted vegetables to a serving bowl. Add 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh parsley, and 1 tbsp fresh lemon juice. Toss gently to combine and serve warm or at room temperature.
Frequently asked questions
How long does Oven-Roasted Mediterranean Vegetable Salad with Feta take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Mediterranean Vegetable Salad with Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Oven-Roasted Mediterranean Vegetable Salad with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Mediterranean Vegetable Salad with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Mediterranean Vegetable Salad with Feta?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
