Name: Baked Vegetables with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium zucchini, chopped; 1 small eggplant, chopped; 1 red bell pepper, chopped; 250 g cherry tomatoes; 1 red onion, cut into wedges; 2 tbsp olive oil; 1 tsp dried oregano; 150 g feta; Salt and black pepper

Ingredients

1 medium zucchini, chopped

1 small eggplant, chopped

1 red bell pepper, chopped

250 g cherry tomatoes

1 red onion, cut into wedges

2 tbsp olive oil

1 tsp dried oregano

150 g feta

Salt and black pepper

Method

Heat the oven to 210°C conventional or 200°C fan. Line a large, shallow roasting tray with baking paper.

Cut the zucchini and eggplant into similarly sized chunks. Chop the pepper, halve the tomatoes and separate the onion into thick wedges.

Spread the eggplant, zucchini, pepper and onion over the tray. Drizzle with the olive oil, add the oregano, a good grind of pepper and a small pinch of salt, then toss until lightly coated.

Arrange the vegetables in a single layer and roast for 15 minutes without moving them.

Turn the vegetables with a wide spatula, add the tomatoes and roast for another 10–12 minutes, until the eggplant is tender and the edges are browned.

Crumble the feta over the hot tray and return it to the oven for 4–5 minutes, just until the cheese is warm and beginning to color.

Taste, adjust the pepper and serve while the vegetables are hot, or allow them to settle for 10 minutes for a warm salad-style dish.

Why roasting suits this combination

This is the kind of tray bake that works as a relaxed main course with warm bread, but it is just as useful beside grilled chicken or fish. The vegetables cook at slightly different speeds, so the size of the pieces matters more than perfect knife work.

Choosing the vegetables and feta

Small, firm zucchini and glossy eggplant contain fewer mature seeds and hold their shape better during roasting. Use block feta in brine rather than pre-crumbled cheese: it stays creamy inside and browns more attractively. Drain it well before crumbling so it does not add excess liquid to the tray.

Cut size and tray setup

Cut the eggplant into roughly 2 cm pieces, the zucchini a little thicker, and keep the onion wedges joined at the root where possible. Use the largest tray you have: crowded vegetables release steam and stay pale instead of developing sweet, browned edges.

Useful swaps for the roasting tray

Add a drained can of chickpeas for a more substantial meat-free dinner. In cooler months, replace the zucchini with small cubes of pumpkin. Goat cheese works in place of feta, although it will melt more readily and should be added only for the final few minutes.

What to serve alongside

Serve with lemon wedges, toasted sourdough or a spoonful of plain yogurt. Leftovers are excellent folded through couscous or spooned into a warm flatbread.

How to avoid a pale, watery tray

The main problem is crowding. If the vegetables overlap, divide them between two trays and rotate the trays halfway through cooking. Add the tomatoes later as directed because their juice slows browning. Do not season heavily at the beginning; feta concentrates the saltiness during the final minutes.

Keeping the vegetables at their best

Cool completely and refrigerate in a covered container for up to 3 days. Reheat on a tray at 190°C so the vegetables regain some texture; a microwave is convenient but will make them softer.