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Mediterranean Veggie Stack with Feta & Orange Honey

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A vibrant stack of roasted Mediterranean vegetables topped with creamy feta and a sweet-tangy orange honey drizzle.

Ingredients

Scale
  • 1 large eggplant, sliced into 1/2-inch rounds
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 1 red onion, cut into 1/2-inch rings
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled feta cheese
  • For the Orange Honey:
  • 1/4 cup honey
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • For garnish:
  • Fresh basil leaves

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Arrange eggplant, zucchini, bell peppers, and red onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
  3. Roast for 20-25 minutes, flipping halfway, until vegetables are tender and lightly charred.
  4. While vegetables roast, make the orange honey: In a small bowl, whisk together honey, orange juice, and orange zest.
  5. To assemble, layer roasted vegetables on a serving platter, alternating colors. Sprinkle with crumbled feta.
  6. Drizzle with orange honey and garnish with fresh basil leaves. Serve warm or at room temperature.

Notes

For extra flavor, add a pinch of red pepper flakes to the vegetables before roasting. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cheerychop.com/mediterranean-veggie-stack-feta-recipe/