Roast vegetables with feta
One tray, whatever is there: peppers, courgettes, potatoes, onions — feta crumbled over at the end.
- Time
- 45 min
- Effort:
- easy
- Season
- summer, autumn
- vegetarian
- light
- quick
- one pot
- everyday
Ingredients for 4 portions
600 gpotatoes
2bell peppers
2courgettes
2onions · red
250 gtomatoes · cherry
3 clove(s)garlic
200 gfeta
4 tbspolive oil
1 tspdried thyme
1 tspsweet paprika
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 436 kcal |
|---|---|
| Protein | 14.1 g |
| Fat | 22.8 g |
| Carbohydrates | 39 g |
| of which sugar | 12.5 g |
| Fibre | 7.1 g |
| Salt | 1.2 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Preheat the oven to 220 °C. Cut the potatoes into wedges, the peppers and courgettes into pieces, the onions into wedges.
- 2
Toss on the tray with olive oil, thyme, paprika, salt, pepper and whole garlic cloves.
- 3
Roast for 30 minutes, adding the tomatoes and turning after 20.
- 4
Crumble the feta over, another 5 minutes, then serve.