Roasted Vegetables with Feta and Fresh Herbs

Salads are nice, and who doesn't love a crudité, but when you’re craving veggies and want something warm and hearty, our recipe for roasted vegetables with feta is hard to beat. And it couldn't be any simpler to execute: Just cut up some squash, eggplant, onions, cherry tomatoes and sweet peppers, toss them with a little olive oil, salt and pepper, and pop them in the oven.

A slow cook in a roasting pan gets you soft on the inside and slightly charred on the outside results for the vegetables; as a finishing touch, we season them with lemon juice, feta, fresh mint, parsley and dill. Excellent as a side for fish, meat or chicken, you can also make this a stand-alone meal, add an egg on top for more protein, or serve it with rice. No matter how you enjoy these roasted veggies, eating good has never tasted better!

Difficulty

Servings

Veggies for 2 to 4 people

Prep Time

20 minutes

Cook Time

20 to 30 minutes

Slow-roasted squash, aubergine, onions, cherry tomatoes and sweet peppers in an Ooni Roasting pan next to a bowl of slow-roasted vegetables with feta and fresh herbs on a table.

Note

We tested this recipe using our new roasting pan, made from stainless steel and designed to withstand the temperatures of an Ooni, but it also works just as well in home ovens. If using a different pan, just ensure it can withstand max temps of 750 °F (400 °C). Not a fan of aubergine or squash? Feel free to use zucchini, okra or portobello mushrooms for a similar texture and just as tasty results. 



One hand sprinkling salt over a bowl of squash, aubergine, onions, cherry tomatoes and sweet peppers on a table next to a small dish of salt and an Ooni Roasting Pan. Two hands wearing Ooni Pizza Oven Gloves taking an Ooni Roasting pan with slow-roasted squash, eggplant, onions, cherry tomatoes and sweet peppers out of an oven.

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