This dish is my FAVOURITE vegetarian weeknight dinner. Perfectly roasted Mediterranean vegetables with nutty mixed grains and creamy feta cheese. All topped with some crunchy pine nuts for good measure. It’s feel-good food that is simple to prepare and so, SO tasty!
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Roasted veggies. Creamy feta. Crunchy pine nuts. And allllll the grains. YOU ARE WELCOME.
But in all seriousness, this roasted Mediterranean vegetable recipe with mixed grains and feta is just the bomb. It is a firm favourite in our house. There’s something very satisfying about roasted veg. It’s super healthy and definitely helps you tick off a few of your five-a-day, without making you feel like you’re eating rabbit food (no offence bunnies).
This dish is full of seasonal Summer veggies, including courgette, aubergine, pepper and tomatoes, meaning they’re easy to get a hold of at the moment AND a little bit cheaper. Plus they are just SO tasty this time of year, even more reasons get this great vegetarian dinner on the table STAT.
How to Roast Vegetables perfectly:
- A hot oven is important!
Make sure your oven is good and hot before you put anything in it. 200ºC – 220ºC is ideal.
- Oil is your friend
Don’t be afraid of oil! Making sure everything has a coating of oil is going to help things get crispy, roasty and TASTY.
- Veggies need their personal space too
Make sure your vegetables have plenty of space around them to roast properly. If your tray is overcrowded your veggies are more likely to steam than roast. This means your roasted Mediterranean vegetables will not be that roasted, instead, they will be soggy and will be missing that caramelisation that makes them so good. Lesson: If things get crowded use two trays to spread all those veggies out.
- Everyone’s a little different
Certain vegetables will take longer than others. Hard veggies (squash, carrots, potatoes, swede, beetroot etc) will need longer than softer veggies (courgette, peppers, aubergine etc).
- Size matters
Similarly, the size you chop things into will affect how long things take to cook. A larger chop will take longer than smaller.
- Hawk eyes!
Keep an eye on things! If certain vegetables are roasting quicker than others, you can always remove some a little early to allow the rest to roast to perfection, then just chuck them back in at the end to warm through.
You could choose your veggies according to the season.
- Spring – think artichoke, asparagus, fennel, radishes and peas.
- Summer – in addition to aubergine, peppers, courgette and tomatoes you could use corn, green beans, beetroot and summer squash.
- Autumn – butternut squash, delicata squash, sweet potato, kale and cauliflower.
- Winter – leeks, kale, carrots, turnips, parsnips and
There are so many to choose from! Choose a mixture of grains (maybe 2-3?) or just one.
- Pearl barley
Cook as per packet instructions before mixing into the roast vegetables.
Feta is a great cheese to sprinkle on top of a dish, almost like a seasoning. But there are a few others you could try too:
- Crumble goats cheese
- Or maybe a little bit of stilton if you are that way inclined!
You could also add different dried and fresh herbs in this dish to suit your taste. Get creative!
Roasted Mediterranean Vegetables with Mixed Grains and Feta FAQ
Cool the meal at room temperature for no more than two hours. Once cooled, transfer everything to an air-tight Tupperware container and store in the fridge for up to 3-4 days.
For best results reheat this dish in the microwave. Transfer everything into a microwave safe container and heat on full power for 2-3 minutes, stirring halfway through. Ensure everything is piping hot before serving. If it is not, reheat for a few more minutes. Cooking times will vary slightly depending on the power of the microwave.
Yes! This is a great recipe meal prep and eat cold. Just ensure that the food has been stored correctly before eating it.
Other great roasted vegetable recipes:
- Fried Halloumi with Roast Carrot and Chickpea Couscous
- Roast Butternut Squash with Raisin Pesto and Couscous
- Slow Roast Pepper and Tomato Pasta
- Roast Chicken Tikka Masala with Cauliflower
- Herb and Lemon Risotto with Roasted Tomatoes
- Roasted Cauliflower Burrito Bowls from Pinch of Yum
Roasted Mediterranean Vegetables with Mixed Grains and Feta
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Roasted vegetables, creamy feta cheese, wholegrains and pine nuts are combined to make this healthy, one pan recipe!
- 1 aubergine, in 1cm slices
- 1 courgette, in 1cm slices
- 1 red pepper, in 1cm slices
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried oregano
- 200g cherry tomatoes
- 1 sachet of Merchant Gourmet Glorious Grains
- Juice of 1 lemon
- 100g feta cheese
- 50g pine nuts
- Heat your oven up to 180ºc.
- Toss the aubergine, courgette and red pepper with the olive oil, salt, pepper and oregano. Spread the vegetables out evenly in a baking tray and pop in the oven for 20 minutes.
- Remove the vegetables from the oven, add in the cherry tomatoes and toss everything together. Return the dish to the oven for another 15 minutes.
- After 15 minutes add the Merchant Gourmet Glorious Grains and lemon juice to the roasting dish and mix them in with the roast vegetables. Sprinkle the feta and pine nuts on top and return the pan to the oven for a final 5 minutes to warm everything through. Serve up and enjoy!
- If you decide to use an alternative to the Merchant Gourmet Glorious Grains, cook your desired grain as per packet instruction and mix it into the roasted vegetables at the end of cooking.
Keywords: Mediterranean Roasted Vegetables, Mixed Grains, Roasted Vegetables, Mediterranean Recipes, Wholegrain Recipes, Vegetarian Dinners, Vegetarian Recipes
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