Sheet Pan Vegetable Dinner with Feta

This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 241 Calories

Ingredients

• ¼ cup olive oil
• salt and freshly ground black pepper to taste
• 2 bay leaves
• 4 green onions, chopped
• 2 small zucchini, sliced
• 1 (4 ounce) package feta cheese, crumbled
• 2 sprigs rosemary
• 2 teaspoons dried oregano, or to taste
• 2 small carrots, chopped
• 2 red bell peppers - cored, seeded, and cut into chunks
• 2 potatoes, peeled and cut into 1/2-inch cubes
• 15 cherry tomatoes
• 15 black olives
• 2 cloves garlic, pressed or minced
• 2 teaspoons dried thyme, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.

Step 2

Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet.

Step 3

Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.