Mediterranean Roasted Vegetable
Bake with Feta & Rosemary
Bake with Feta & Rosemary
Ingredients
2 medium potatoes, thinly sliced
2 medium sweet potatoes, thinly sliced
1 zucchini, thinly sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes, optional
½ cup crumbled feta cheese
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
1. Prepare the vegetables:
Preheat your oven to 400°F (200°C). Wash and dry all vegetables. Slice the potatoes, sweet potatoes, zucchini, and onion into thin, even rounds so they cook evenly.
2. Make the herb mixture:
In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, paprika, salt, black pepper, and red pepper flakes. Set aside.
3. Arrange:
Lightly grease a baking dish. Arrange the potato, sweet potato, zucchini, onion, and tomatoes in overlapping rows or a circular pattern. Try to keep the vegetables standing slightly upright for a beautiful presentation.
4. Season:
Drizzle the garlic-herb oil evenly over the vegetables, making sure it reaches between the slices. Sprinkle half of the rosemary over the top.
5. Roast:
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue roasting for another 25–30 minutes, or until the vegetables are tender and the edges are caramelized.
6. Add feta:
Sprinkle crumbled feta over the roasted vegetables during the final 8–10 minutes of baking. Return the dish to the oven until the feta becomes warm and lightly golden.
7. Finish and serve:
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and remaining rosemary. Finish with a drizzle of lemon juice for brightness.