Roasted Vegetables with Feta and Fresh Herbs

Salads are nice, but when you’re craving veggies and want to tuck into 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, aubergine, 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

By Ooni HQ

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 400 °C (750 °F). Not a fan of aubergine or squash? Feel free to use courgette, okra, or portobello mushrooms for a similar texture and just as tasty results. 



1: Preheat your oven to 450 °F (230 °C). If cooking with a Koda 2 Max, use the infrared thermometer to quickly and accurately check the temperature of the pizza stone.

2: In a large bowl, mix all of the cut vegetables together, then toss with olive oil, salt and pepper.

 One hand sprinkling salt over a bowl of squash, eggplant, onions, cherry tomatoes and sweet capsicums on a table next to a small dish of salt and an Ooni Roasting Pan.

3: Layer the vegetables evenly in your roasting pan and put the pan in the oven.

4: If cooking in an Ooni, roast for 15 to 20 minutes, stirring occasionally.

If cooking in a conventional oven, cook for 25 to 30 minutes, stirring occasionally. In both ovens, you’ll know your vegetables are done when they’re cooked through, softened and lightly charred.

 Two hands wearing Ooni Pizza Oven Gloves taking an Ooni Roasting pan with slow-roasted squash, aubergine, onions, cherry tomatoes and sweet peppers out of an oven.

5: Using your oven gloves, remove the pan from the oven.

Remove the vegetables from the pan, season with the lemon juice, then top with the feta and fresh herbs. Serve and enjoy! 

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
  • 1 yellow squash, cut into 2.5-centimetre (1-inch) pieces
  • 1 small aubergine, cut into 2.5-centimetre (1-inch) pieces
  • 1 red onion, cut into 1.25-centimetre (½-inch) pieces
  • 1 bunch cherry tomatoes
  • 2 sweet peppers, cut into 2.5-centimetre (1-inch) pieces
  • 120 grams feta cheese block, cubed
  • 40 grams extra-virgin olive oil
  • 15 grams flaky sea salt
  • 5 grams freshly ground black pepper
  • 20 grams fresh mint, chopped
  • 20 grams fresh parsley, chopped
  • 20 grams fresh dill, chopped
  • 1 lemon