Quick Whipped Feta and Roasted Vegetables Recipe
If you’re looking for a dish that feels both rustic and refined, whipped feta and roasted vegetables might just be your new go-to. It’s creamy, bright, and layered with deep, savory flavor. The vegetables roast until they caramelize at the edges, while the feta whips into a tangy cloud.
Ingredients
For the Whipped Feta
- 8 oz block feta cheese drained and at room temperature
- 4 oz cream cheese room temperature
- 3 tablespoons extra virgin olive oil plus more as needed
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- Pinch of sea salt
For the Roasted Vegetables
- 1 medium zucchini chopped into ½-inch chunks
- 1 small broccoli crown cut into 1-inch florets
- 1 small sweet potato peeled and diced
- 1 bell pepper red, orange, or yellow, chopped
- 1 cup cherry tomatoes
- 1 small red onion chopped
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon za’atar or dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes optional
- Chopped fresh parsley for garnish optional
Instructions
- Make the Whipped Feta
- In a food processor, combine feta, cream cheese, lemon juice, garlic, and olive oil. Blend until completely smooth, scraping down the sides once. Add more olive oil if needed to achieve a soft, spreadable texture. Set aside or chill.
- Prep and Roast the Vegetables
- Preheat oven to 425°F (220°C). Toss chopped vegetables with olive oil, garlic, za’atar, red pepper flakes, and salt. Spread on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway, until veggies are golden and tender.
- Assemble the Dish
- Spread whipped feta on a serving platter. Pile roasted vegetables on top. Garnish with parsley and drizzle of olive oil. Serve warm or at room temperature with bread or crackers.
Notes
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- Feta can be salty—taste the whipped mix before adding more salt.
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- You can swap in vegetables like eggplant, mushrooms, or carrots.
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For a tangier whipped feta, add a splash of white wine vinegar.
- Don’t overcrowd the baking sheet; use two if necessary for even roasting.
● Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 287 kcal |
| Protein | 8 g |
| Carbohydrates | 17 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Cholesterol | 40 mg |
| Sodium | 560 mg |
| Potassium | 537 mg |
| Vitamin A | 5,416 IU |
| Vitamin C | 98 mg |
| Calcium | 211 mg |
| Iron | 1 mg |