Herbed Roasted Vegetables with Feta and Olives

Name: Herbed Roasted Vegetables with Feta and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tiny red or fingerling potatoes, halved or chunked; 1 large red onion, cut into 1-inch pieces; 2 garlic heads, separated into cloves and peeled; 2 fennel bulbs, trimmed and cut into 8 wedges; 2 red bell peppers, seeded and cut into 1 1/2-inch squares; 1 eggplant, trimmed and cut into 1 1/2-inch pieces; 3/4 pound baby carrots; 1/2 pound green beans, cut into 2-inch lengths; 1/2 cup olive oil; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped fresh herbs, such as Greek oregano, marjoram, thyme, and rosemary; 1/4 pound feta, crumbled; 1 cup pitted Greek olives; Chopped fresh basil or flat-leaf parsley for garnish

Servings: persons

1 1/2 pounds tiny red or fingerling potatoes, halved or chunked
1 large red onion, cut into 1-inch pieces
2 garlic heads, separated into cloves and peeled
2 fennel bulbs, trimmed and cut into 8 wedges
2 red bell peppers, seeded and cut into 1 1/2-inch squares
1 eggplant, trimmed and cut into 1 1/2-inch pieces
3/4 pound baby carrots
1/2 pound green beans, cut into 2-inch lengths
1/2 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh herbs, such as Greek oregano, marjoram, thyme, and rosemary
1/4 pound feta, crumbled
1 cup pitted Greek olives
Chopped fresh basil or flat-leaf parsley for garnish

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection bake at 475F.
3
Cover two rimmed baking sheets with foil and coat with nonstick spray.
4
If preparing the vegetables ahead of time, put the potatoes in water to cover with 1 tablespoon lemon juice.
5
Combine all the remaining vegetables in a large bowl with the olive oil, salt, pepper, and herbs.
6
(Drain the potatoes well and add to the vegetables at this point if they are prepared more than an hour in advance.)
7
Divide the vegetables between the prepared pans.
8
Spread the vegetables in an even layer.
9
Roast on the center or lower oven rack for 15 to 20 minutes, stirring once, or until the vegetables are browned on the edges and can be pierced easily with a fork.
10
Sprinkle with the feta and roast for 5 more minutes or just until the feta is soft.
11
Remove from the oven and top with the olives and chopped basil.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds tiny red or fingerling potatoes, halved or chunked, 1 large red onion, cut into 1-inch pieces, 2 garlic heads, separated into cloves and peeled, 2 fennel bulbs, trimmed and cut into 8 wedges, and more.

Yes, Herbed Roasted Vegetables with Feta and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!