Crispy Feta with Roasted Vegetables

I am so excited to share this crispy feta and roasted vegetable recipe that’s not only vegetarian but also feels like a delicious and satisfying meal. As someone who’s been on a plant-based journey for a while, I’ve found that cheese, particularly feta, still has a special place in my heart (and kitchen). This Crispy Feta with Roasted Vegetables is the perfect dish to satisfy those cravings while keeping things healthy and vibrant.

Why This Recipe Works

One of the joys of plant-based cooking is discovering how versatile vegetables can be. This dish transforms simple roasted veggies into something extraordinary with the addition of crispy, golden feta. Whether you’re a long-time vegetarian or just exploring more plant-based meals, this recipe is a game-changer. The crispy feta adds a rich, savory element that pairs beautifully with the sweet and smoky roasted or grilled vegetables, all brought together with a zesty vinaigrette and fresh herbs. Trust me, you’ll be daydreaming about all the other dishes you can top with this delightful feta!

If you are vegan, see the recipe notes below to make this vegan by using plant based cheese or tofu.

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Crispy Feta With Roasted Vegetables

Turn vegetables into a satisfying meal with this crispy feta.

Servings 4 people

Ingredients

• 3-4 potatoes, sliced into 1/3 inch rounds (I used white, sweet and purple potatoes)
• 3 bell peppers, seeded and sliced (I used red, yellow and some Shishito)
• 1 onion, cut into slivers
• 1 can chickpeas
• 1 tbsp cumin, ground
• 1 tbsp paprika
• 2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp olive oil
• mixed fresh herbs roughly chopped (cilantro, parsley, dill, basil)

Vinaigrette

• 1/2 cup olive oil
• 4 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Crispy Feta

• 1 8 oz. feta block
• 2 tbsp cornstarch
• 2 tbsp olive oil

Instructions

Prepare Vegetables

1. Line two cookie sheets with parchment paper and preheat the oven to 425 degrees.

2. Mix salt, pepper, cumin and paprika together in a small bowl and set aside.

3. Rinse and drain chickpeas. Add to a bowl with the potato slices. Add half of the cumin paprika mixture to the potatoes and chickpeas along with 2 tbsp of olive oil and stir to combine. Spread out onto one of the cookie sheets. Roast for 25 minutes or until potatoes are cooked.

   

4. Reuse the same bowl to mix the sliced bell peppers, whole shishito peppers and sliced onions. Add the remaining half of the cumin paprika mixture along with 2 tbsp of olive oil. Stir to combine then spread out onto the other cookie sheet. Roast for 15 min or until onions and peppers are slightly golden and still slightly crisp (not mushy).

   

Make Vinaigrette

1. In a small bowl or jar mix together olive oil, lemon juice, vinegar and honey.

Fry Feta

1. Cut the feta cube into 4 quarters. Add the cornstarch to a shallow bowl or plate. Coat the feta in cornstarch on all sides. Heat olive oil in a skillet over medium heat. Cook the feta for about 2 minutes per side until golden and crisp.

   

Assemble

1. Layer the roasted vegetables on a plate, add the crispy feta and fresh herbs. Drizzle the vinaigrette over the top and enjoy.

Recipe Video

Tips for Mindful Cooking

For this recipe, you’ll need a variety of colorful vegetables and a few pantry staples but overall it’s pretty versatile. You can roast or grill just about any vegetable to use in this dish. Try to use vegetables of different colors for the added health benefits and so it looks as pretty and delicious as it tastes.

• Experiment with Veggies: Feel free to use any vegetables you have on hand. The crispy feta works wonderfully with everything from zucchini to carrots.
• Make it Vegan: If you’re avoiding cheese, try substituting the feta with tofu or a plant-based cheese alternative. This plant based feta is great alternative. The cornstarch coating will help achieve a similar crispy texture.
• Batch Cooking: This dish is perfect for meal prep. Roast or grill a big batch of vegetables and keep the vinaigrette and crispy feta separate until you’re ready to eat.

Have you tried this recipe? What other vegetables or dishes are you inspired to add crispy feta to? I’d love to hear from you in the comments below or tag me @TineAndTumbler on Instagram with your delicious creations!