Roasted Veggie & Feta Couscous Bake (Printable version)

Vibrant Mediterranean bake with roasted vegetables, fluffy couscous, and golden melty feta.

# Needed ingredients:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, chopped
05 - 1 small eggplant, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper

→ Couscous

10 - 1 cup couscous
11 - 1 cup boiling vegetable broth
12 - 1 tablespoon olive oil
13 - Zest of 1 lemon
14 - 2 tablespoons chopped fresh parsley

→ Cheese & Extras

15 - 7 ounces feta cheese, crumbled
16 - 2 tablespoons pine nuts, optional
17 - 1 teaspoon chili flakes, optional

# How to make it:

01 - Preheat oven to 425°F.
02 - 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 through, until golden and tender.
03 - While vegetables roast, place couscous in a heatproof bowl. Pour boiling vegetable broth over couscous, add olive oil, cover, and let sit for 5 minutes. Fluff with a fork. Stir in lemon zest and parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, combine roasted vegetables, couscous, and half the crumbled feta. Mix gently to combine.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if using.
07 - Bake for 12–15 minutes, until feta is golden and bubbly.
08 - Serve warm, garnished with extra parsley if desired.

# Expert advice:

01 -
  • The bake comes together in under an hour, making it perfect for nights when you want something that feels homemade without the stress.
  • Every vegetable caramelizes beautifully, so even people who claim they don't like eggplant often ask for seconds.
  • It's naturally vegetarian but hearty enough to serve as the main event, no apologies needed.
02 -
  • The temperature drop after roasting the vegetables matters—it lets the feta melt without the rest of the dish drying out or the vegetables turning to mush.
  • Don't skip the lemon zest; it's the ingredient that transforms this from "nice side dish" to "why isn't there more of this."
03 -
  • Taste the vegetables while they're roasting and don't pull them out too early—golden edges and tender centers are what make every bite sing.
  • The lemon zest and fresh parsley added to the couscous should always be fresh; there's no frozen substitute that captures that bright, alive quality.
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