Sheet Pan Vegetable Dinner with Feta
Sheet Pan Vegetable Dinner with Feta is a colorful, healthy, and satisfying one-pan meal featuring roasted zucchini, broccoli, carrots, bell peppers, onions, cherry tomatoes, and creamy feta cheese. Tossed with olive oil, garlic, and Mediterranean herbs, the vegetables roast until perfectly tender and lightly caramelized. Finished with crumbled feta and fresh herbs, this easy dinner is naturally vegetarian, gluten-free, and perfect for weeknight meals, meal prep, or entertaining. With only one pan to clean and bold Mediterranean flavors in every bite, it's a recipe that's both practical and delicious.
Ingredients
For the Vegetables
- 2 medium zucchini, sliced
- 2 bell peppers (red and yellow), chopped
- 1 small broccoli head, cut into florets
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 1½ cups cherry tomatoes
- 8 ounces (225 g) block feta cheese or crumbled feta
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Garnish
- Fresh parsley, chopped
- Fresh basil leaves
- Lemon wedges
- Extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Leave small spaces between the vegetables to encourage caramelization instead of steaming.
- Place the block of feta in the center of the pan, or sprinkle crumbled feta evenly over the vegetables.
- Bake for 30–35 minutes, stirring the vegetables halfway through.
- The vegetables should be tender with lightly browned edges, and the feta should be soft and lightly golden.
- Gently break up the softened feta and mix it with the roasted vegetables.
- Garnish with fresh parsley, basil, a squeeze of lemon juice, and a drizzle of extra virgin olive oil.
- Serve warm on its own or with quinoa, rice, couscous, or crusty bread.
Notes
- Use fresh seasonal vegetables for the best flavor.
- Block feta becomes beautifully creamy as it roasts.
- Cut vegetables into similar sizes for even cooking.
- Don't overcrowd the baking sheet.
- This recipe is naturally gluten-free.
- Leftovers store well for up to 4 days.
- Add chickpeas for extra protein.
- Fresh herbs added after roasting enhance the flavor.