Roasted Vegetables with Feta and Herbs

A dish bursting with the flavour of roasted Mediterranean vegetables, this recipe from Mary Berry's TV show, Classic, makes for a perfect vegetarian main course.

Classic by Mary Berry
Family favourites
Easy entertaining
Stunning bakes


Roasted vegetables have become a classic over the last few decades as people see that Mediterranean vegetables are now easy to buy or grow.

Serves 6 as a main dish
Cook time: 40 min


1 large or 2 small aubergines, halved lengthways and cut into slices about 1.5cm (5 8in) thick
350g (12oz) peeled butternut squash, cut into 2cm (¾in) cubes
2 medium courgettes, halved lengthways and cut into slices about 1cm (½in) thick
2 large red peppers, deseeded and cut into 4cm (1½in) chunks
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing:
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 rounded tsp grainy mustard
1 banana shallot, finely diced
1 garlic clove, crushed
To serve:
2 tbsp chopped mint
2 tbsp chopped basil
100g (4oz) feta cheese, crumbled (optional)


1. Preheat the oven to 220°C/200°C fan/Gas 7 and line two large baking sheets with baking paper (see tip).

2. Place the vegetables in a large bowl, then add the olive oil, season with salt and pepper and toss until coated. Arrange in a single layer on the lined baking sheets.

3. Roast in the oven for 30–40 minutes until golden and a little charred, turning them halfway through if needed. The vegetables will be all be cooked when the squash is tender. Leave to cool on the baking sheets.

4. Place all of the dressing ingredients in a jug, then mix well and season with salt and pepper.

5. Put the roasted vegetables on a serving platter or in a bowl, pour over the dressing and check the seasoning. Scatter with the chopped herbs and the feta (if using).

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