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Herbed Roasted Vegetables with Feta and Olives

Herbed Roasted Vegetables with Feta and Olives Recipe

  • 1½ pounds tiny red or fingerling potatoes, halved or chunked
  • 1 large red onion, cut into 1-inch pieces
  • 2 garlic heads, separated into cloves and peeled
  • 2 fennel bulbs, trimmed and cut into 8 wedges
  • 2 red bell peppers, seeded and cut into 1½-inch squares
  • 1 eggplant, trimmed and cut into 1½-inch pieces
  • ¾ pound baby carrots
  • ½ pound green beans, cut into 2-inch lengths
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh herbs, such as Greek oregano, marjoram, thyme, and rosemary
  • ¼ pound feta, crumbled
  • 1 cup pitted Greek olives
  • Chopped fresh basil or flat-leaf parsley for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 326kcal (16%)
Total Fat 20g (31%)
Saturated Fat 4g (22%)
Cholesterol 13mg (4%)
Total Carbohydrate 34g
Dietary Fiber 10g
Sugars 8g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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