Baked Feta with Vegetables

There’s something about the way the feta turns just the faintest shade deeper in the oven – like how the corners of paper curl in sun – and the vegetables soften, split a bit, their edges catching gold where the heat kissed them longer. The olive oil bubbles in all the right places, and you can smell the oregano before it even hits the table. It’s simple, nothing fancy at all, and somehow always ends up being the plate everyone leans over or wants more of. That warmth, that creamy-salty bit you get from baked feta with vegetables, it has a way of staying with you… in a good, quiet kind of way.

Why You’ll Crave It

• It takes under an hour, start to finish, and uses ingredients you probably already have around.
• The feta cheese turns beautifully soft – rich and just a little tangy but not overwhelming.
• The roasted vegetables catch the olive oil and herbs and somehow taste better than you’d expect, even if you’ve made this before.
• You can serve this in so many ways – as a centerpiece or a cozy side, or even just scooped up with bread.
• It’s the kind of thing people go quiet eating, which always says a lot.

The first time I made this, I stood by the oven far too long, watching it bubble – as if watching it would help – it didn’t… but the smell that filled the kitchen made waiting feel right.

What You’ll Need

• Feta cheese: 200 grams – go for a block, not the crumbled kind, so it melts into itself nicely
• Cherry tomatoes: 250 grams – halved if they’re large, otherwise leave them whole and let the oven split them
• Zucchini: 1 medium – sliced into half moons, not too thick or they won’t soften enough
• Bell pepper: 1 medium – red or yellow works best here, cut into uneven, generous slices
• Olive oil: 3 tablespoons – extra virgin if you can, it makes a difference
• Fresh herbs (like thyme or oregano): enough to sprinkle with a dreamer’s hand – about 2 teaspoons if chopped
• Salt and pepper: to taste – I always add a bit more pepper than seems wise, and it works out

Easy How-To

Get That Oven Going

Preheat your oven to 200°C (around 392°F). It’s one of those rare moments you’ll hear me say “do this first” – but here it genuinely matters.

Prep Your Vegetables

Wash, dry, and chop. No need to be precious about evenness – rustic is fine here. Tomatoes can go whole if small, zucchinis about thick coin size (but halved), and bell pepper in messy strips.

Gather the Scene in a Dish

Layer the vegetables in a shallow-ish baking dish. Ideally something ceramic or glass that holds heat gently. Toss them a little with olive oil, scatter of salt, some cracked pepper.

Nestle in the Feta

Place your block of feta right in the middle, gently – like you’re putting a pillow on a just-made bed. Tuck it in, sort of, amongst the vegetables.

Season with Heart

More olive oil now – about another tablespoon or so over everything. Sprinkle herbs with a generous hand – fresh thyme or oregano feels right, though parsley wouldn’t be unwelcome. Maybe a crack more pepper.

Let the Oven Work its Trick

Bake for 25 to 30 minutes. You want the vegetables to sink a little, leak their sweetness into each other… and that feta should hold shape but look decisively soft. Maybe a little golden on the corners – if it’s catching color, it’s ready.

Serve However You Like

Just bring the whole thing to the table and let people scoop. Or. Plate it softly over toast, or press into the center of a shallow bowl beside warm bread. Just warm – that’s all it needs to be.

Good to Know

• If you’ve got garlic lying about, smashing a few cloves and tossing them in works wonders – they practically candy in there.
• It’s totally alright if things over-brown in corners. That’s flavor. That’s real.
• Don’t be shy with the pan oil. A drizzle after baking makes it just right. Trust me.

Serving Ideas

• Serve with crusty sourdough or toasted pita, torn into imperfect pieces – for scooping, mopping, savoring.
• Alongside grilled fish or lamb, as a quiet but confident side.
• Layered into a warm grain bowl with lentils or farro… it melts in beautifully.

Top Tricks

• Let the feta come to room temp before baking – it keeps the texture from going too dry in the oven.
• Cut your veggies a tiny bit bigger than you’d think – they really shrink.
• Add a tiny spoonful of honey over the feta halfway through baking if you’re feeling indulgent… it’s not traditional, but oh it’s good.

Frequently Asked Questions

Can I use other types of cheese instead of feta?

Technically yes – goat cheese bakes well too, though it melts more. Ricotta might lose structure, so go with firmer cheeses. But really… feta’s the magic here.

What vegetables work best for this recipe?

Anything that roasts well and holds a bit of bite. Cherry tomatoes, zucchini, bell peppers are natural choices. Eggplant works too – just salt and drain first so it doesn’t go mushy.

How do I store leftovers?

Gently – in a sealed container for up to three days in the fridge. Reheat in the oven, not the microwave, and add a splash of olive oil to revive it a bit.

Can I make this dish ahead of time?

Yes, more or less. Assemble it all in the baking dish and let it wait in the fridge. Just take it out about 15 minutes before baking so the dish doesn’t crack and the feta warms evenly.

What can I serve with this dish?

Bread, always. And a leafy salad on the side. Or something crisp and green dressed with lemon and nothing else. It’s a flexible kind of meal – it lets other things shine too.