Roasted Feta & Potato Tray Bake: A Veggie Lover’s Delight
Get ready to fall in love with the Roasted Feta & Potato Tray Bake—a one-pan wonder that’s as delicious as it is easy! This colorful dish features tender baby potatoes, sweet red onions, juicy bell peppers, and zucchini, all roasted to golden perfection and crowned with a creamy, tangy block of feta cheese. It’s a Mediterranean-inspired feast that’s light yet satisfying, perfect for a Wednesday evening like today, May 14, 2025, at 02:26 PM +01, when you want something flavorful without much fuss.
The magic happens when the feta softens and melds with the roasted veggies, creating a creamy coating that’s irresistible. Whether you’re feeding a family, prepping a healthy meal, or impressing guests, this tray bake is a winner. Let’s dive into the details with step-by-step guidance, handy tips, and fun variations to make it your own!
Why You’ll Love This Roasted Feta & Potato Tray Bake
- One-Pan Simplicity: Minimal cleanup with maximum flavor.
- Veggie-Packed: Loaded with nutritious, colorful vegetables.
- Creamy Feta Magic: The melted cheese ties it all together with a tangy twist.
- Versatile Meal: Perfect as a main dish, side, or even a hearty brunch.
- Quick Prep: Ready in under an hour, ideal for a busy day like today.
Ingredients (Serves 4)
Here’s what you’ll need to create this vibrant tray bake. Feel free to swap ingredients—check the variations section for ideas!
- 1.5 lbs (700g) baby potatoes, halved (or small Yukon Golds, quartered)
- 1 red onion, cut into wedges (about 1 cup)
- 1 red bell pepper, sliced into strips (about 1 cup)
- 1 zucchini, sliced into half moons (about 1.5 cups)
- 7 oz (200g) block of feta cheese (full-fat for best melting)
- 3 tbsp olive oil (extra virgin for rich flavor)
- 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
- 1/2 tsp garlic powder (or 2 fresh garlic cloves, minced)
- 1/2 tsp kosher salt, to taste
- 1/4 tsp freshly cracked black pepper, to taste
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- Optional: 1/4 tsp red pepper flakes or a drizzle of lemon juice for a zesty kick
Equipment Needed
- Large rimmed baking tray (or sheet pan)
- Sharp knife and cutting board
- Mixing bowl or large spoon (for tossing veggies)
- Fork (for mashing feta)
- Parchment paper (optional, for easy cleanup)
- Oven mitts
Step-by-Step Instructions
Let’s roast this delicious tray bake with clear, detailed steps to ensure it’s a hit, even at 02:26 PM +01 on May 14, 2025!
1. Preheat and Prep
Preheat your oven to 400°F (200°C) and position a rack in the middle. This temperature ensures the veggies roast evenly while softening the feta. If you like, line a large rimmed baking tray with parchment paper for easier cleanup. Wash and halve the 1.5 lbs baby potatoes (or quarter if larger), slice the red onion into wedges, cut the red bell pepper into strips, and slice the zucchini into half moons about 1/4-inch thick.
Prep Tip: Parboil the potatoes for 5-7 minutes in salted water to speed up roasting—drain and dry before tossing.
2. Season the Veggies
In a mixing bowl or directly on the baking tray, combine the halved baby potatoes, red onion wedges, bell pepper strips, and zucchini half moons. Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything with your hands or a spoon until the veggies are evenly coated in oil and seasonings. Spread them out in a single layer on the tray, leaving space in the center for the feta.
Veggie Hack: Don’t overcrowd the tray—use two trays if needed to ensure even roasting.
3. Add the Feta
Place the 7 oz block of feta cheese in the center of the tray, nestling it among the veggies. The feta will soften and slightly melt, infusing the dish with its creamy, salty goodness. If you’re using optional red pepper flakes, sprinkle a pinch over the feta for a subtle heat.
Feta Tip: Use a high-quality block rather than crumbled feta for better melting and texture.
4. Roast to Golden Perfection
Slide the tray into the preheated oven and roast for 35-40 minutes. Halfway through (around 18-20 minutes), give the veggies a gentle stir to promote even cooking. The potatoes should be golden and tender when pierced with a fork, the peppers and zucchini slightly charred, and the feta soft with golden edges. If the veggies need more color, broil for 1-2 minutes at the end—just watch closely to avoid burning.
Roasting Note: Oven times vary—check at 35 minutes to avoid overcooking the zucchini.
5. Mash and Toss
Remove the tray from the oven and let it cool for 2-3 minutes. Using a fork, lightly mash the softened feta in the center, breaking it into creamy chunks. Gently toss the veggies to coat some of them in the melted cheese, leaving some pieces untouched for texture contrast. The feta should create a luscious sauce that clings to the roasted goodness.
Toss Tip: Don’t overmix—keep some feta chunky for bursts of flavor.
6. Garnish and Serve
Sprinkle the tray with 2 tbsp chopped fresh basil or parsley for a pop of color and freshness. Serve immediately straight from the tray, scooping generous portions onto plates. This dish shines warm, with the creamy feta and roasted veggies at their peak.
Serving Suggestion: Pair with crusty bread, a green salad, or a dollop of Greek yogurt for a complete meal.
Tips for a Perfect Roasted Feta & Potato Tray Bake
- Even Sizing: Cut veggies into similar sizes (about 1/2-inch pieces) for uniform cooking.
- Feta Placement: Keep the feta block intact during roasting to control the melting—crumbled feta can overcook.
- Extra Crisp: Increase oven temp to 425°F for the last 5 minutes if you want crisper edges.
- Make Ahead: Prep the veggies and seasoning up to a day ahead, store in the fridge, and roast when ready.
- Storage: Refrigerate leftovers in an airtight container for 2-3 days. Reheat at 350°F for 10-15 minutes to revive the texture.
- Freezing: Freeze baked portions (without garnish) for up to 1 month. Thaw overnight and reheat, adding fresh herbs before serving.
Variations to Customize Your Tray Bake
Spice up this recipe with these creative takes:
- Mediterranean Twist: Add 1/2 cup pitted kalamata olives and a handful of cherry tomatoes.
- Spicy Kick: Toss in 1/4 tsp chili flakes or drizzle with harissa before serving.
- Protein Boost: Add 1 cup cooked chickpeas or diced chicken breast with the veggies.
- Herb Swap: Use fresh rosemary or thyme instead of oregano for a different aroma.
- Veggie Variety: Swap zucchini for eggplant or add sliced mushrooms for extra umami.
- Vegan Option: Use a plant-based feta alternative and skip the dairy—check for good melting properties.
Serving and Pairing Ideas
This tray bake is a standalone star, but here’s how to elevate the experience:
- Dinner Main: Serve with a side of couscous or quinoa for a hearty meal.
- Brunch Vibes: Pair with a fried egg on top and a slice of toasted pita.
- Light Lunch: Add a cucumber-tomato salad with a lemon vinaigrette.
- Wine Pairing: A crisp white like Pinot Grigio or a light rosé complements the feta and veggies.
- Dessert Follow-Up: End with baklava or fresh fruit for a sweet contrast.
Frequently Asked Questions
Can I use different potatoes?
Yes! Yukon Gold or red potatoes work well—just adjust cooking time if they’re larger.
What if my feta doesn’t melt?
Ensure it’s a block (not pre-crumbled) and bake until the edges soften. Low-quality feta may not melt as much.
Can I bake instead of roasting?
Roasting at 400°F gives the best char, but you can bake at 375°F—add 5-10 minutes and check for doneness.
How do I prevent soggy veggies?
Spread them out evenly, avoid overcrowding, and pat zucchini dry before tossing.
Can I make this ahead?
Yes, assemble and refrigerate unbaked for up to 24 hours. Add 5 minutes to the roasting time if cold.
Nutritional Information (Approximate, Per Serving)
- Calories: 370 kcal
- Fat: 20g
- Carbohydrates: 35g
- Sugar: 5g
- Protein: 12g
Note: Values vary based on specific ingredients and portion sizes. Use a nutrition app for precision.
Keep the Group Cooking!
This Roasted Feta & Potato Tray Bake is a veggie-packed, feta-fueled delight—perfect for a Wednesday, May 14, 2025, at 02:26 PM +01 dinner that’s both healthy and indulgent. The golden veggies and creamy cheese make it a feast for the eyes and taste buds. Snap a pic of your tray and share your twists with the group—I’m thrilled to see your creations! 📸
I’m staying active and loving this foodie crew—keep me in for more recipe fun! What’s the next dish we’re tackling? 🍽️
