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Easy Low-Carb Feta Tray Bake

4.5 stars, average of 21 ratings

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Easy Low-Carb Feta Tray BakePin itFollow us 148.4k

Tray bakes are a weekly occurrence in our house. I love the idea of being able to throw some low-carb vegetables, protein and dressing onto a tray, pop it in the oven, and have a delicious meal with minimal clean up a short half hour afterwards.

This Greek style low-carb vegetarian tray bake is our current favorite, inspired by a recipe we found in a local supermarket catalogue, and then adapted to suit our tastes.

If your tastes aren’t similar to mine, as with most tray bakes, this Mediterranean keto recipe is pretty adaptable, so feel free to switch out some of the veggies depending what’s in season or to mix up the herbs depending on what you have on hand.

I love this with thick slabs of feta, but torn chunks work just as well. You can also try salmon fillets (simply swap for feta, no adjustments to the cooking time needed), or use chicken breasts or chicken thighs that can be crisped up in a skillet for 10 to 15 minutes before baking.

Hands-on Overall

Serving size about 225 g/ 8 oz

Allergy information for Easy Low-Carb Feta Tray Bake

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 225 g/ 8 oz)

Net carbs9.6 grams
Protein10.2 grams
Fat40.6 grams
Calories450 kcal
Calories from carbs 9%, protein 9%, fat 82%
Total carbs14.3 gramsFiber4.7 gramsSugars8.1 gramsSaturated fat11.8 gramsSodium837 mg(36% RDA)Magnesium41 mg(10% RDA)Potassium550 mg(28% EMR)

Ingredients (makes 4 servings)

  • 1/2 small red onion, sliced (30 g/ 1.1 oz)
  • 1 medium zucchini, sliced (200 g/ 7.1 oz)
  • 1 small red or yellow bell peppers, sliced (74 g/ 2.6 oz)
  • 12 cherry tomatoes, halved (75 g/ 2.7 oz)
  • 1 bunch broccolini, ends trimmed or broccoli florets (150 g/ 5.3 oz)
  • 1 small eggplant (aubergine), sliced (250 g/ 8.8 oz)
  • 12 pitted kalamata olives (36 g/ 1.3 oz)
  • 1 tsp dried oregano
  • sea salt and pepper, to taste
  • 2 cloves minced garlic
  • 1/4 cup lemon juice (60 ml/ 2 fl oz)
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • 200 g feta cheese, sliced (7.1 oz)
  • fresh basil, to serve


  1. Preheat oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted).
  2. Prepare vegetables by slicing them into 1 to 2 cm (1/2 to 1 inch) pieces and place in a large baking tray. Scatter the olives and herbs over the top. (You can use yellow, red or orange bell peppers, cherry or regular tomatoes, and broccolini or broccoli.)
  3. Scatter the olives and herbs over the top. Easy Low-Carb Feta Tray Bake
  4. To make the dressing, place minced garlic, lemon juice and olive oil into a small bowl and stir to combine. Pour over the dressing and spoon through to cover evenly. Easy Low-Carb Feta Tray Bake
  5. Bake 15-20 minutes until the edges are starting to char.
    Easy Low-Carb Feta Tray Bake
  6. Stir, and then add the feta and bake a further 10 to 15 minutes or until the feta has started to char.
    Easy Low-Carb Feta Tray Bake
  7. Serve topped with torn basil leaves. Serve immediately. Leftovers keep up to 4 days in the fridge, reheat before serving.
    Easy Low-Carb Feta Tray Bake

Ingredient nutritional breakdown (per serving, about 225 g/ 8 oz)

Net carbsProteinFatCalories
Onion, red, fresh
0.5 g0.1 g0 g3 kcal
Zucchini (summer squash, courgette)
1.1 g0.6 g0.2 g9 kcal
Peppers, yellow bell, fresh
0.7 g0.2 g0.1 g6 kcal
Tomatoes, cherry, fresh, all varieties
0.3 g0.1 g0.1 g3 kcal
Broccoli, broccolini, fresh
1.5 g1.1 g0.1 g13 kcal
Eggplant (aubergine), fresh
1.8 g0.6 g0.1 g16 kcal
Kalamata olives
0 g0.2 g2.3 g23 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Lemon juice, fresh
1 g0.1 g0 g3 kcal
Olive oil, extra virgin
0 g0 g27 g239 kcal
Feta cheese
2 g7.1 g10.6 g132 kcal
Basil, fresh
0 g0 g0 g0 kcal
Total per serving, about 225 g/ 8 oz
9.6 g10.2 g40.6 g450 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

This is one of my go to recipes when I want a bit of veg. Great with Salmon and keeps well in the fridge.

I agree, it's great as a side dish!