Mix Things Up With This Greek Inspired Dish

Roasted Mediterranean Mixed Vegetables With Feta

A delicious dish that's easily adaptable with whatever veggies you have on hand.
5 from 1 vote
Course Side Dish
Cuisine Mediterranean
Servings 8 Servings
Calories 93 kcal


  • 1 can artichoke quarters drained
  • 1 1/2 cups cherry tomatoes
  • 10 green olives halved
  • 10 black olives halved
  • 3 cloves garlic minced
  • 1 tablespoon capers drained
  • 1 zucchini sliced into 1/4 inch slices
  • 1 cup cooked green beans trimmed and cut in half
  • 1/2 cup feta broken into large chunks
  • 1 tablespoon olive oil
  • 1 lemon zested and juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • salt and pepper to taste
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh Italian parsley chopped


  • Preheat oven to 400 degrees F.
  • Line a 13 by 9 inch roasting pan with parchment.
  • Place all ingredients except the basil and parsley into the pan, and mix thoroughly.
  • Bake in the oven for 20 to 25 minutes until vegetables are tender and cheese looks as melty as feta ever gets when baked.
  • Remove from oven and sprinkle with basil and parsley.
  • Serve with chicken, fish, or seafood.
Keyword Artichokes, capers, Feta, garlic, olives, zucchini
Nutritional Info

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