Roasted Vegetables with Feta
Colourful roasted vegetables meet salty, savoury feta in a dish that's as easy as it is satisfying. You chop the veg, toss it with fresh herbs, and let the oven do the work. The feta softens gently over the hot vegetables, adding a creamy, salty note that makes the whole thing irresistible. Perfect for a relaxed weeknight with minimal effort and maximum flavour.
Ingredients
- 1 green pepper
- 1 red pepper
- 1 courgette, zucchini in the US
- 100-150 g button mushrooms
- 1-2 tomatoes
- 200 g feta cheese
- vegetable oil, for drizzling
- salt and pepper, to taste
- fresh herbs (e.g. thyme, marjoram, rosemary), to taste, ideally fresh
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 320 kcal | 640 kcal |
| Carbohydrates | 12 g | 24 g |
| Protein | 16 g | 32 g |
| Fat | 21 g | 42 g |
| Fibre | 4 g | 8 g |
| of which sugar | 8 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 170C (fan). If you're using a conventional oven, set it to around 190C (top/bottom heat).
- Cut the peppers, courgette and mushrooms into rough chunks and tip them into a baking dish.
- Scatter the herbs, salt and pepper over the vegetables, then drizzle everything with a little vegetable oil.
- Slide the dish into the preheated oven and roast the vegetables for 20 minutes, turning them once or twice if needed.
- After 20 minutes, cut the tomatoes into chunks and scatter them, along with the crumbled feta, evenly over the vegetables.
- Roast for a further 10 minutes, until the feta turns lightly golden. Serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 320 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 16 g |
| Fat | 21 g |
| Fibre | 4 g |
| of which sugar | 8 g |
Frequently asked questions
Which vegetables work well for roasted vegetables with feta?
You can mix and match to taste. Peppers, courgette, mushrooms and tomatoes are classic choices, and aubergine or red onion make great additions too.
What temperature should I roast the vegetables at?
Roast the vegetables at 170C (fan), or around 190C in a conventional oven, for a total of 30 minutes.
Are roasted vegetables with feta low in carbs?
Yes, the dish is mainly vegetables and feta, so it's naturally low in carbohydrates and fits well into a low-carb way of eating.
Can I prepare this recipe ahead?
You can chop and season the vegetables in advance. Just pop the dish into the oven shortly before you want to eat.
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