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+ servings

Roasted Feta & Potato Tray Bake

A simple but flavorful tray bake dinner with spiced feta, roasted potatoes, mushrooms and asparagus. You will be amazed how much flavor is packed into this simple meal! A healthy vegetarian dinner that cooks easily on one baking tray, and is ready within the hour.
5 from 1 rating


  • 450 g (1 lb) baby potatoes, sliced into rounds about 1/3rd inch or 1.5cms thick
  • 250 g (9 oz) portobello mushrooms, sliced
  • 1 Tbsp balsamic vinegar
  • 6 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 shallots, sliced
  • 125 g (4.5 oz) asparagus spears, trimmed to remove tougher bottom stem. Choose thicker / larger stalks.
  • 200 g (7 oz) block of feta cheese, cut widthways into two equally sized pieces
  • 2 Tbsp dukkah, approximate
  • 2 Tbsp honey, approximate
  • 1 handful parsley, chopped
  • 1 lemon, cut into wedges


  • Bring a small saucepan of water to boil, and add the potato slices. Simmer for 3 minutes until they are softened, then drain and allow to dry while you prep the rest of the ingredients.
    450 g baby potatoes
  • Heat the oven to 200C.
  • In a large mixing bowl, combine the parboiled potatoes, mushroom slices, garlic and shallots. Pour the olive oil and balsamic vinegar over them and mix to ensure everything is well coated.
    450 g baby potatoes, 250 g portobello mushrooms, 6 Tbsp olive oil, 4 cloves garlic, 2 shallots, 1 Tbsp balsamic vinegar
  • Scatter the potato and mushroom mix across your largest baking sheet, spaced out as much as possible. Place in the oven for 15 minutes.
  • While the potatoes and mushrooms are cooking, prep your feta cheese. Scatter the dukkah onto a chopping board. Drizzle a little honey on each side of the feta, and then press it into the dukkah to coat it. Press some into the sides too. You won't get the feta fully coated, the aim isn't for the dukkah to form a complete crust, but just get as much stuck to the feta as you can.
    200 g block of feta cheese, 2 Tbsp honey, 2 Tbsp dukkah
  • Remove the baking tray from the oven. Flip the mushrooms and potatoes over and push them more to the sides of the pan to clear some space in the middle.
  • Add the feta slices to the pan, spritzing or drizzling a little olive oil on top.
  • Add the asparagus spears to the pan, and lightly drizzle with oil. Add a little salt and pepper if desired too. Try to leave some space around the feta, but you can let the asparagus spears touch each other.
    125 g asparagus spears
  • Place back in the oven for another 20 minutes, until the feta is starting to brown at the edges.
  • Drizzle a little extra honey over the roasted feta, if desired.
    2 Tbsp honey
  • Serve with lemon wedges and fresh parsley for garnish.
    1 handful parsley, 1 lemon


Herbs - no need to limit yourself to parsley. Chives, basil, cilantro (coriander) would all slot in well here too! 
Calories: 482kcal, Carbohydrates: 40g, Protein: 12g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 588mg, Potassium: 902mg, Fiber: 5g, Sugar: 14g, Vitamin A: 540IU, Vitamin C: 42mg, Calcium: 290mg, Iron: 3mg