This baked feta with roasted vegetables is one of those effortless dishes that delivers maximum flavor with minimal effort. Everything goes into one pan, the oven does the work, and the result is a warm, Mediterranean-style meal that works as a main or a generous side.

Soft baked feta, golden vegetables, crispy chickpeas, and bright lemon come together in a dish that feels comforting but still light.

Serve it with crusty bread, spoon it over orzo, or enjoy it straight from the pan.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

2 blocks feta cheese, about 200 g each

2 zucchini, sliced

1 small eggplant, cut into chunks

1 head broccoli, cut into florets

2 cups cherry tomatoes, halved

1 small red onion, cut into wedges

1 cup mushrooms, sliced

1 can chickpeas (14 oz / 400 g), drained and rinsed

1 lemon, sliced

5 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon ground cumin

½ teaspoon red pepper flakes, optional

2 garlic cloves, minced

Salt and black pepper, to taste

Fresh basil for serving, optional

Directions

Preheat the oven to 425°F (220°C)

Place the zucchini, eggplant, broccoli, cherry tomatoes, red onion, mushrooms, chickpeas, garlic and lemon slices in a large round baking dish or tray.

Nestle the feta blocks among the vegetables. Drizzle everything with the olive oil.

Sprinkle with oregano, paprika, cumin, red pepper flakes, salt, and black pepper. Gently toss the vegetables, keeping the feta intact.

Bake for 25 to 30 minutes, until the vegetables are tender and lightly caramelized and the feta is soft and golden on the edges.

Remove from the oven and serve warm.

Finish with fresh basil and an extra drizzle of olive oil if desired.

Serve with crusty bread or over orzo, rice, or farro