Traybakes work best when they feel dependable rather than impressive. This lentil and vegetable traybake with feta is built around that idea. It uses familiar ingredients, comes together in one oven dish, and produces a meal that feels complete without being heavy.
Lentils are often overlooked in oven-based meals, but they hold their texture well and absorb flavour as they roast. Paired with vegetables and finished with feta, they create a dish that is filling, balanced, and easy to return to week after week.
Ingredients
2 x 400g tins cooked green or brown lentils, drained and rinsed
2 red peppers, deseeded and sliced
1 large red onion, cut into wedges
1 courgette, thickly sliced
200g cherry tomatoes
2 cloves garlic, finely chopped
2–3 tablespoons olive oil
1 teaspoon dried oregano or mixed herbs
Black pepper, to taste
150g feta cheese, crumbled
Method
Heat the oven to 200°C (180°C fan).
Prepare all the vegetables first, cutting them into similar-sized pieces so they cook evenly. Drain and rinse the lentils thoroughly, then pat them dry gently using kitchen paper to remove excess moisture.
Spread the vegetables and lentils out across a large roasting tray in a single layer. If they are crowded, use a second tray — overcrowding causes steaming rather than roasting.
Drizzle with olive oil, add the garlic, dried herbs and black pepper, then toss everything together directly on the tray until evenly coated.
Place the tray in the oven and roast for around 30–35 minutes, stirring once halfway through, until the vegetables are soft and lightly golden at the edges.
Remove the tray from the oven, scatter the crumbled feta over the top, and return it to the oven for a further 5–7 minutes. The feta should soften and lightly colour without melting completely.
Remove from the oven and allow the traybake to rest for a few minutes before serving.
Serving And Storage
This dish works well on its own or served alongside grains, flatbreads or a simple green salad. The flavours settle and deepen as it cools, making it suitable for leftovers.
Any remaining portions can be stored in the fridge for up to three days. It can be eaten warm or cold, or reheated gently in the oven to retain texture.
Simple Variations
Vegetables can be adapted depending on the season. Aubergine, squash or broccoli all work well if cut to size.
For a warmer flavour profile, a pinch of smoked paprika or cumin can be added with the herbs. Fresh herbs such as parsley or basil can also be stirred through just before serving.
If feta is not suitable, a small amount of grated hard cheese or a dairy-free alternative can be used, though the overall flavour will change slightly.
Why This Works As An Everyday Recipe
This traybake is practical, flexible and satisfying without feeling heavy. It does not rely on exact measurements or specialist ingredients, which makes it easy to repeat and adapt.
Meals like this make consistency easier. They support regular eating without overthinking food or preparation.
Fancy more lentil recipes? Check out our hearty lentil and vegetable one-pot stew recipe and also our simple tomato and lentil soup here. Have you used lentils in oven-based meals before, or is this a new way of cooking them?
If you think this recipe would be useful to someone looking for straightforward, filling meals, feel free to share it with them.
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