This keto meal prep recipe for Mediterranean Roasted Vegetables with Feta is a nutritious, easy, make-ahead, sheet pan meal. A super easy Greek marinade is the key to its bright flavor and delicious taste! Customize the ingredients to accommodate a dairy-free diet, or add protein for an even heartier meal.
Personal note – Many of you have asked for an easy, low-carb vegetarian meal that’s also great for meal prep, and this Mediterranean recipe checks all those boxes!
While I don’t like to throw around “keto” as a diet trend, I know some need it for health reasons, short or long term. I’m here to support that by offering nutrient-dense meals that fit your needs. I hope this recipe becomes a go-to for you like it is for me, whether you’re vegetarian or not!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for these Greek roasted veggies. Please be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, fiber, cholesterol, carbohydrates, etc.
Marinade Ingredients
Together, these ingredients create a balanced marinade that’s tangy, sweet, savory, and herbaceous. It’s great for enhancing the flavors of vegetables
- Light Olive Oil: Serves as the base, helping to coat the vegetables with flavor while keeping it moist.
- Balsamic or Red Wine Vinegar: Adds acidity to tenderize and balance the oil with a tangy flavor—balsamic is sweeter, red wine vinegar is sharper.
- Lemon Juice: Provides bright acidity to break down fibers and add a fresh, citrusy taste.
- Honey: Adds sweetness to balance the acidity and helps with caramelization.
- Seasonings – Dried thyme, dried oregano, smoked paprika, black pepper, and garlic create an herbaceous, smoky savory flavor. And let’s not forget the salt which enhances the overall taste and tenderizes the veggies.
Veggies and Cheese
- Mixed Vegetables – Feel free to mix and match any veggies you like best and have on hand! Cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, and mushrooms all work great.
Note – You can also try options like eggplant (aubergine), butternut squash, Brussels sprouts, and zucchini (courgette), but they tend to be a little more watery and can impact the cooking time.
- Olives – Use black or green olives, or omit them completely if you’re not a fan, but they do bring a punch of umami flavor .
- Cheese – We typically use a block of feta cheese, but halloumi cheese also works well. Note – Halloumi is milder and saltier, and when baked, it develops a crispy exterior with a soft interior.
Ingredient Swap – If you need to keep these Mediterranean roasted vegetables dairy-free, replace the cheese with 1 cup of drained and rinsed chickpeas/legumes or organic tempeh or tofu tossed in the marinade with the vegetables.
- Garnishes – Fresh herbs like basil leaves, lemon slices, salt, and pepper add the perfect finishing touch.
How to Make Mediterranean Roasted Vegetables
- Prepare the marinade. Whisk all the marinade ingredients in a small bowl until well combined.
- Marinate. Add the chopped vegetables to a large bowl or sealable bag. Pour the marinade on top, and gently toss to combine and coat.
Note: At this point, you can transfer the veggies to the fridge for up to two days, or proceed with the recipe right away! If possible, I recommend waiting at least a few hours in order to let the vegetables really absorb the flavor of the marinade.
- Bake. Spread the vegetables in a single layer on a large sheet pan. Nestle the cheese in between, and layer the olives on top or in between. Transfer the pan to a preheated oven, and bake until the vegetables are tender.
- Garnish. Sprinkle the fresh basil leaves and lemon slices on top, and season to taste. Enjoy your sheet pan roasted vegetables and cheese immediately!
How to Assemble Keto Meal Prep Packets
Because you can store the veggies in the marinade for several days, this recipe is perfect for meal prep. I love to prepare individual packets for quick grab-and-go meals on busy nights! To do so:
- Clean and chop your veggies of choice. Try to keep them uniform in size so that the cook time will be the same for all of them.
- Mix the marinade in a bowl.
- Transfer the marinade to large, gallon size zip top bags. Or, you can use a large glass container with a lid. Because there is balsamic vinegar in the Greek marinade, avoid using plastic containers. Otherwise, the acid might break down your container.
- Refrigerate the veggies until you are ready to cook them.
- When you’re ready to cook, arrange all the ingredients on a baking sheet, and cook as normal!
More of Our Favorite
Mediterranean-Inspired Recipes
Common Questions
Stored in an airtight container in the fridge, leftovers will stay fresh for up to 3 days. Reheat them in the microwave or the oven when you’re ready to serve.
Absolutely! For a heartier meal, feel free to serve your Mediterranean vegetables as a side dish with protein sources such as shredded chicken, air fryer salmon, or tempeh to keep your meal vegetarian.
You can easily serve this baked feta and veggies dish as a complete meal on its own. Or, feel free to include protein as listed above, and add grains or carb sources like gluten-free pasta, rice, quinoa, or roasted potatoes.
Sheet Pan Mediterranean Roasted Vegetables with Feta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Prepare these easy marinated sheet pan Mediterranean roasted vegetables with feta for meal prep, and bake in minutes! Vegan option.
Ingredients
Marinade Ingredients
- ¼ to ⅓ cup light olive oil
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon honey
- 3 cloves of garlic, minced (about 2 –3 teaspoons)
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ to ½ teaspoon smoked paprika, or to taste
- ½ teaspoon black pepper
- Kosher salt, to taste
Vegetables and Cheese
- 2 to 3 pounds (at least 5 cups) of chopped mixed vegetables (cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, mushrooms
- ½ to ⅔ cup green or black olives (pitted, marinated or fresh from a can)
- 8 ounce block of feta or halloumi cheese, sliced or diced (see notes for dairy-free options)
Garnishes
- ½ cup fresh basil leaves
- ⅓ lemon, sliced
- Sea salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the marinade ingredients until combined.
- Place the chopped vegetables in a large bowl. Pour the marinade over the vegetables and toss until evenly coated.
- (Optional) Store the marinated vegetables in a ziplock bag in the fridge for up to 2 days until ready to bake.
- Spread the marinated vegetables onto a large sheet pan. Add the feta or halloumi between the vegetables, and layer the olives on top or between the vegetables.
- Bake for 20-25 minutes, or until the vegetables are tender and cooked through.
- Garnish with fresh basil leaves and lemon slices. Season with additional salt and pepper, if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Substitute Tips – To make this recipe dairy free, replace the cheese with 1 cup drained and rinsed chickpeas or tofu tossed in the marinade with the vegetables. If you’re using Halloumi, it will crisp on the outside and stay soft inside. It’s done when golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 5 g
- Sodium: 682.6 mg
- Fat: 25.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 9.1 g
- Fiber: 1.9 g
- Protein: 12.5 g
- Cholesterol: 39.8 mg
HI. We enjoyed the Greek Veg w feta, but felt is was missing “something”! Could we add a little more garlic or is there another ingredient to give it a bit of a nudge in the flavour dept.Cheers, Julie
THanks for your suggestion Julie! We will be retesting this recipe soon and will definitely make note of adding more flavor. Maybe more garlic and add sumac!
Can’t wait to try this! If I were to add tofu would I marinade it too?
I think that should work! Yes definitely marinade and press before baking. Keep me posted!
My feta completely melted … was that supposed to happen?
Really? Oh no! Did you use cow or sheep feta cheese? It should be softened but not melted. Feta cheese has a high moisture content and also a high acid content so it doesn’t really melt. The real feta, from overseas, will be more creamy because it’s made of sheep’s milk.
I’ve made this multiple times and I love it! I like to add store bought gnocchi. Next time I make it I’ll be adding sausage.
I like sheet pan recipes cuz they’re quick, easy, healthy, and effortless. And I’m dying to give your sheet pan meal a go! Thanks for sharing it with us! I’m so happy I discovered your fantastic blog a couple months ago. Keep up the good work!
p.s. the pictures u take are stunning!
oh i am so glad we found each other! Please keep me posted on how you like the recipes. Feedback welcome too!
Made this last night and am making it again tonight, it was a hit at my house! I love the marinade on this. It’s super savory and yummy and was exactly what I was looking for. Thanks for sharing!
You’re welcome, Brianna! Oh gosh yes, that marinade!! Mmm! So glad you loved this!
We love making big sheet pans of veggies! It’s so easy and delicious! Adding the cheese is such a great idea!
Totally agree! Thanks, Suzy!
This is my new favorite sheet pan meal! The haloumi cheese is a genius addition! I had never thought to put it in the oven!
Thanks! Glad you enjoyed it!
I love everything about this meal! Really simple but packed full of flavors!
Thanks, Toni!
Such great ideas! I absolutely love this post and all the pictures. The presentation is perfect and the flavor is spot on.
Thank you, Laura!
This looks Delicious! Theres really nothing easier than a sheet pan meal.
They are often my favorite kinds of meals.
Have you tried adding gnocchi to your roasted veggies? That has been my newest obsession!
Perfect timing! Today is my meal prep day!
WooHoo!! Glad to help, Lauren!
love that this is Keto & vegetarian friendly! thanks for sharing
You’re welcome, Lisa!