Roasted Vegetable Tray Bake Recipe

This roasted vegetable tray bake is everything you want in a dish: vibrant, wholesome, and bursting with Mediterranean flavors. It’s the kind of recipe that turns simple vegetables into a stunning centerpiece.

Finished with creamy, tangy crumbled feta and fresh herbs, it’s perfect as a hearty side dish, light vegetarian main, or even a make-ahead lunch option.

Ingredients

Here’s what you’ll need to create this colorful and flavorful tray bake:

Vegetables:

• 1 medium eggplant, sliced into rounds
• 2 small zucchinis, sliced into rounds
• 2 bell peppers, sliced into chunks, mix of red, yellow, or orange
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, whole
• ½ cup mixed olives, green, Kalamata, or your favorite kind

For the marinade:

• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper, to taste

Toppings:

• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, optional, for extra brightness

Instructions

Follow these simple steps to achieve perfectly roasted, flavorful veggies:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Lightly grease a large baking tray or line it with parchment paper for easy cleanup.
2. Prepare the Vegetables:
   Slice the eggplant and zucchini into ½-inch thick rounds. Cut the bell peppers into large chunks and the onion into wedges. Keep the cherry tomatoes whole to prevent them from releasing too much liquid during roasting.
3. Make the Marinade:
   In a small bowl, whisk together olive oil, minced garlic, oregano, smoked paprika, salt, and pepper.
4. Toss the Vegetables:
   Place all the prepared vegetables (except the olives) on the baking tray. Drizzle the marinade over the top and toss everything until evenly coated. Spread the veggies out in a single layer to ensure even roasting.
5. Roast the Vegetables:
   Roast in the preheated oven for 25–30 minutes, turning the vegetables halfway through. Add the olives during the last 10 minutes of roasting. The veggies should be tender and slightly caramelized around the edges.
6. Add the Finishing Touches:
   Once the vegetables are out of the oven, sprinkle crumbled feta cheese evenly over the top. Garnish with fresh parsley and dill (if using) for a burst of freshness.
7. Serve and Enjoy:
   Serve warm as a side dish or as a main over couscous, quinoa, or crusty bread. Enjoy the Mediterranean flavors!

Tweaks and Additions

Make this tray bake your own with these creative ideas:

• Protein Boost
  Add chickpeas or white beans to the tray before roasting for a protein-packed option.
• Spicy Kick
  Sprinkle chili flakes or drizzle harissa paste over the vegetables before roasting.
• Extra Crunch
  Add toasted pine nuts or chopped walnuts right before serving.
• Vegan Version
  Skip the feta or substitute it with a vegan cheese alternative.

This roasted vegetable tray bake is an easy, versatile recipe that’s as delightful to eat as it is to look at. Let me know how it turns out—happy cooking!