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Oven Roasted Vegetables with Feta Cheese


1 head Cauliflower, break into small florets

4 to 6 Carrots, peel and cut into 1 to 2 inch pieces

2 Parsnips, peel and cut into 2 inch pieces

2 to 3 Zucchini, cut into 2 inch pieces

1 pound Brussel sprouts, cut into halves

1 cup cooked White Beans or canned beans

2 teaspoon of Cumin powder

2 to 3 Tablespoons Olive oil

1 teaspoon Salt

1/2 cup Feta Cheese crumbles

Dressing for the Vegetables:

3 Tablespoon, Lemon juice

2 to 3 tablespoon, Olive oil

1 cup Parsley, chopped

1 teaspoon Salt

Preheat the oven at 375 degrees. Add at least 2 large sheet pans and add Carrots and Cauliflower florets on one and add Parsnips, zucchini and Brussel sprouts on the other. Add Olive oil a little salt and cumin powder spreading it to all the vegetables. Cook this in a single layer for 30 to 40 minutes or until done. Vegetables should be soft.

Once the vegetables are done, transfer into a large bowl. Add cooked white beans. Add dressing and top it with feta cheese. Serve it at room temperature or slightly warm.

Please Note: You can make the dish earlier. Heat it and then add feta cheese and serve. Please make sure that you do not add too much salt while cooking since the feta cheese is quite salty. Add parsley and serve.

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