My Favorite Flavorful Baked Veggie Mix

by Mira

Delicious baked veggies recipe, with six veggies, feta cheese, olive oil, and no spices.

I love to cook but I don’t always get great results because I'm an incorrigible improviser. That said, once I discover a recipe that I’m particularly happy with, I’ll do it often. This is one of those recipes, and one which my mother has adopted as well, because it doesn’t require any spices. All you need are the veggies, olive oil, and feta cheese, and the result is very tasty.

I’ll admit the combo is not 100% mine. It came together from watching Jamie Oliver and other cooks on TV Paprika, a regional cooking channel. They inspired me to use fennel and beetroot together with the very common carrot and squash. Then I had to figure out whether to steam the veggies or not, and how long to keep them in the oven for perfect texture.

My Favorite Flavorful Baked Veggie Mix
My Favorite Flavorful Baked Veggie Mix
© Mira at Wizzley
Recipe for My Favorite Veggie Mix

Recipe for My Favorite Veggie Mix

Prep time 25 min  -  Total time 60 min
Ingredients for 6 servings
1 large onion  • 1 head of garlic  • 4 medium carrots  • 2 squashes  • 1 small beet  • 1 fennel root  • 250 grams / 8.81 oz feta cheese  • 4 tbsp olive oil

1. Finely chop the garlic and onion. Start with the garlic, because it then needs several minutes for its major active component, allicin, to form.
2. Dice the remaining vegetables.
3. Sauté the onion and garlic for 30 seconds.
4. Add the other veggies to the skillet, cover the skillet, and let the veggies steam for 5 minutes.
5. Preheat the oven to 220 degrees C / 425 degrees F
6. Dice the feta cheese into small cubes.
7. Using a ladle, transfer the veggies to a baking tray.
8. Add the cheese, and mix it in. You’ll notice some of it will melt when it comes into contact with the hot vegetables.
9. Bake the veggies and cheese at 200 degrees C / 400 F for 35 minutes.

Recipe  5.0/5 Stars (17 Votes)

Easy Flavorful Veggie Mix with Feta Cheese

Step-by-Step Photos
© Mira at Wizzley
Sauté onion and garlic
Sauté onion and garlic
© Mira at Wizzley
Steam veggies for 5 minutes
Steam veggies for 5 minutes
© Mira at Wizzley
Transfer + Mix in feta cheese
Transfer + Mix in feta cheese
© Mira at Wizzley
Ready after 35 minutes
Ready after 35 minutes
© Mira at Wizzley
© Mira at Wizzley

Books by One of My Favorite Cooks, Jamie Oliver

Jamie Oliver's Meals in Minutes: A Re...
$26.81  $24.99
Jamie's Food Revolution: Rediscover H...
$17.97  $1.25
Jamie Oliver's Comfort Food: The Ulti...
$42.13  $41.51

Note that Jamie Oliver has also released several sets of DVDs. Unfortunately, these DVDs are only available in the US as imports. If you have a DVD player that supports discs from multiple regions, you could order Jamie's videos from the Amazon UK site. They make a great complement to the books.

Here are some of the titles you can find on Amazon UK:

Jamie at Home, The Complete Series (2 discs, 288 minutes)

Jamie's 30-Minute Meals (5 discs)

Jamie's Christmas

Jamie's Great Italian Escape

I believe in flavonoids Mug

I believe in flavonoids
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Updated: 12/24/2020, Mira
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Mira on 02/21/2021

Hi Derdriu, I hope you'll enjoy this recipe if you make it, and that your cats will enjoy some of it too :)

DerdriuMarriner on 02/20/2021

Mira, There's a special on beets and carrots so I'm doing this recipe tonight. One of my feline companions likes the cheeses I like and perhaps will appreciate the feta here. It will be interesting to see the reaction to carrots, since my beloved Gusty always ever so politely flicked them to the side.

Mira on 08/30/2018

Yes, the beets do bleed over everything, but that's ok :).

We don't have many varieties of squashes here. Even in the countryside, people seem to grow very few varieties (from what I've seen). I'll ask around to get more info.

Maybe when I'll have time to experiment with food more and also eat in restaurants more, I'll think about writing a recipe book. Thank you for reminding me :) It's a project I would enjoy working on because I believe in healthy and tasty food :)

DerdriuMarriner on 08/30/2018

Mira, Very nice presentation, recipe and product line! Do the beets ever bleed onto the other ingredients? What kind of squashes do you favor?
You should image and write your own recipe book.

Mira on 01/14/2018

Thank you, Sheila!:)

sheilamarie on 01/12/2018

Sounds delicious, Mira. Like you, I'm an improvisor when cooking. Having a few standbys makes having guests for dinner easier, though. I look forward to trying this recipe.

Mira on 06/14/2016

Thanks for this. By the way, when I said earlier that we have only two kinds of squash I was referring to summer squash. We do have butternut squash in supermarkets, too.

blackspanielgallery on 06/14/2016

We also have yellow crook-necked squash, but in the winter it shifts to butternut squash which has orange interior and resembles sweet potato in taste. Then there is acorn squash and cucuzza(not certain of the spelling) which can be over two feet long. .

Mira on 06/13/2016

We have only two kinds of squash in supermarkets. One is the regular zucchini and the other is -- I just learned the name -- gray zucchini (it's actually a very pale green). I suffer that we don't have more varieties . . . . Farmer's markets here usually sell only gray zucchini from what I've seen, even though in the countryside people cultivate all sorts of squash.

blackspanielgallery on 06/13/2016

Looks like an interesting dish, but I am confused if squash is generic by intention, allowing for seasonal variations to the ingredients.
As for Frank, the pumpkin pie is great, but you get so many out of one pumpkin. I would carve one for Halloween, and harvest the interior. We would then have pies for Thanksgiving, Christmas, and more to freeze. Pumpkins can be quite large.

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