Oven-Roasted Mediterranean Vegetables with Feta and Herbs

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A colorful medley of oven-roasted vegetables tossed with fragrant herbs and crumbled feta cheese, ideal as a side dish or light vegetarian main. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 chunks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss together 1 medium zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, 1 medium red onion cut into wedges, and 1 cup whole cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
3. Step 3: Transfer the roasted vegetables to a serving dish and sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm with lemon wedges on the side.