Oven-Roasted Mediterranean Vegetables with Feta and Oregano

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A vibrant medley of oven-roasted Mediterranean vegetables tossed in olive oil and herbs, topped with crumbled feta for a savory finish. This mediterranean-inspired vegetarian (mediterranean) ready in about 45 minutes pairs medium, cut into 1-inch chunks zucchini, small, cut into 1-inch cubes eggplant, medium, sliced into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 small, cut into 1-inch cubes eggplant
• 1 medium, sliced into 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

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 1 medium zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, 1 small eggplant cut into 1-inch cubes, 1 medium red onion sliced into wedges, and 1 cup halved cherry tomatoes.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil, sprinkle 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss well to evenly coat all pieces.
3. Step 3: Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
4. Step 4: Remove from the oven and transfer to a serving dish. Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm or at room temperature.