Roast Vegetables with Feta and Pine Nuts

This is a simple recipe for roast vegetables with feta and pine nuts that works well as a mezze/side dish. Sometimes we have it with grilled flat breads for dinner with Hummus and various other dips. It is great for entertaining too and the kind of thing I like to put out for friends sometimes as a starter.

I love cheese, and feta is one of my favourites. I like to use it in a variety of recipes and a variety of ways. This has to be a favourite because it is so simple but it delivers big on flavour. I also love that it looks so vibrant and pretty too. 

You can also use a variety of herbs and veg in this recipe. I like to use mint, thyme and parsley. For veg I love mixed peppers and aubergines.

BTW I realise it has been a while. I have taken a step back from social media and the internet in general and spent time working on myself and understanding what I need. There have been things going on too and I wanted to move away from all the noise out there and take some time to just take stock. I am thinking about writing up some reflections but I feel like I am already kinda struggling to find the time to get everything done in my day. So lets see how that goes! 

How to make Roast Veggies with Feta

This is a pretty straight forward recipe. Place veggies on an oven tray and roast till charred. 

Layer with feta in a dish, with plenty of herbs, zataar and oils. Top with toasted pine nuts. So simple yet so delicious!

More Feta Recipes

Quinoa and Feta Bites

Barley Salad with Feta, Pomegranate and Mixed Seeds

Chopped Feta Salad

Middle Eastern Shakshuka with Burrata or Feta

Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta

5 from 2 votes

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Roast Vegetables with Feta and Pine Nuts

Roast chopped vegetables, with mint, parsley and pine nuts with pitta bread

Course Lunch, Lunch/Dinner, Side Dish

Cuisine African, Middle Eastern

Keyword Mezze

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Calories 400 kcal

Author Safira

Ingredients

• 3 tbsp Olive Oil
• 1 large Aubergine Cut into 1 inch cubes
• 2 Peppers I used red and yellow. (Cut into cubes)
• 1 Red Onion Chopped into slices
• 1 tsp Thyme Leaves
• 250g Feta Crumbled
• Salt and Pepper
• Handful Mint and Parsley
• 1 tsp Chilli Flakes
• 2 tbsp Pine Nuts Lightly toasted in a pan

Instructions

1. Place chopped veg and thyme onto an oven tray and drizzle with 1/2 the olive oil.

2. Roast in the oven at 200C, Gas Mark 6 for 30 - 40 minutes until cooked through and blistered.

3. Add half the crumbled feta to the bottom of a baking dish. Top with roast vegetables.

4. Season with salt and pepper, add chilli flakes, mint and parsley and top with remaining feta.

5. Bake for 20 minutes. Drizzle with oil, top with pine nuts and serve with pitta bread/flat breads.

Recipe Notes

You can add seasonings to the vegetables before they go into the oven - Good options are Cayenne Pepper, Smoked Paprika, Cumin Powder, Coriander Powder.

Any vegetables will work in this recipe. If using root vegetables, extend roasting time by 30 minutes.

Nutrition Info is an estimate only.

Nutrition Facts

Roast Vegetables with Feta and Pine Nuts

Amount Per Serving

Calories 400

* Percent Daily Values are based on a 2000 calorie diet.