Sheet Pan Vegetable Dinner with Feta Recipe

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 35-45 minutes

Ingredients

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

Directions

1. Preheat the oven to 400F (200C). Grease two baking sheets with 2 tablespoons of olive oil each.
2. Evenly distribute the zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions across the two baking sheets.
3. Season the vegetables with garlic, oregano, thyme, salt, and freshly ground black pepper.
4. Place one sprig of rosemary and one bay leaf on each baking sheet.
5. Roast the vegetables in the preheated oven for 25 to 35 minutes, or until they are lightly browned and easily pierced with a fork.
6. Once roasted, remove the vegetables from the oven and evenly distribute the crumbled feta cheese across the baking sheets.
7. Return the baking sheets to the oven and bake for an additional 5 to 10 minutes, or until the feta is slightly melted and golden.
8. Remove from the oven and serve immediately, garnished with additional herbs if desired.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.