Save Bring the flavors of the Mediterranean to your table with this Roasted Veggie & Feta Couscous Bake. This vibrant dish combines golden-brown roasted zucchini, eggplant, and bell peppers with light, fluffy couscous, all finished with a layer of melty, bubbling feta cheese.
Save Perfect for those looking for a simple yet impressive meal, this bake relies on high-heat roasting to bring out the natural sweetness of the vegetables. It is a versatile recipe that works just as well for a family dinner as it does for meal prep throughout the week.
Ingredients
- Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, chopped
- 1 small eggplant, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- Couscous
- 1 cup (180 g) couscous
- 1 cup (240 ml) boiling vegetable broth
- 1 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- Cheese & Extras
- 200 g (7 oz) feta cheese, crumbled (divided)
- 2 tbsp pine nuts (optional)
- 1 tsp chili flakes (optional)
Instructions
- Step 1
- Preheat the oven to 220°C (425°F).
- Step 2
- On a large baking tray, toss zucchini, bell peppers, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly and roast for 20–25 minutes, stirring halfway, until golden and tender.
- Step 3
- While vegetables roast, place couscous in a heatproof bowl. Pour over boiling vegetable broth, add 1 tbsp olive oil, cover, and let sit for 5 minutes. Fluff with a fork. Stir in lemon zest and parsley.
- Step 4
- Reduce oven temperature to 190°C (375°F).
- Step 5
- In a large bowl, combine roasted vegetables, couscous, and half the crumbled feta. Mix gently.
- Step 6
- Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if using.
- Step 7
- Bake for 12–15 minutes, until feta is golden and bubbly.
- Step 8
- Serve warm, garnished with extra parsley if desired.
Zusatztipps für die Zubereitung
Ensure you have a baking tray, a large mixing bowl, and a baking dish. Be mindful of allergens: this recipe contains milk (feta cheese) and gluten (couscous), and may contain tree nuts if pine nuts are used.
Varianten und Anpassungen
You can substitute other seasonal vegetables as desired to suit what is fresh. For an extra burst of flavor, try adding olives or sun-dried tomatoes to the mixture before the final bake.
Serviervorschläge
This bake makes a satisfying vegetarian main when served alongside a crisp green salad. It is best served warm immediately after the feta has become golden and bubbly.
Save Simple, hearty, and full of Mediterranean flair, this Roasted Veggie & Feta Couscous Bake is a wonderful way to enjoy a variety of vegetables in one delicious, easy-to-make dish.
Recipe Guide
- → Can I make this ahead of time?
Yes, you can assemble the entire dish up to a day in advance and refrigerate before baking. Add 5-10 minutes to the final baking time if baking from cold.
- → What vegetables work best in this dish?
Zucchini, bell peppers, eggplant, and red onion are classic choices. You can also use cherry tomatoes, mushrooms, or butternut squash depending on the season.
- → Is this suitable for freezing?
This freezes well for up to 3 months. Portion into individual containers before freezing, then reheat in the oven or microwave until piping hot throughout.
- → Can I make it dairy-free?
Substitute feta with a vegan alternative or omit entirely. Consider adding extra olives or sun-dried tomatoes to maintain the salty, savory element.
- → What can I serve with this?
It's substantial enough to stand alone as a vegetarian main with a crisp green salad. As a side, it pairs beautifully with grilled chicken, lamb, or fish.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days. Reheat in the oven at 180°C (350°F) for 15-20 minutes to restore the crispy top.