Sheet Pan Vegetable Dinner with Feta
Description
This is a great vegetarian sheet pan dinner with lots of vegetables like zucchini, carrots, peppers, potatoes, tomatoes, olives, plus feta.
Ingredients
•
1/4 cup olive oil
•
2 small zucchini, sliced
•
2 small carrots, chopped
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2 red bell peppers - cored, seeded, and cut into chunks
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2 potatoes, peeled and cut into 1/2-inch cubes
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15 cherry tomatoes
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15 black olives
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4 green onions, chopped
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2 cloves garlic, pressed or minced
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2 teaspoons dried oregano, or to taste
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2 teaspoons dried thyme, or to taste
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salt and freshly ground black pepper to taste
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2 sprigs rosemary
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2 bay leaves
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1 (4 ounce) package feta cheese, crumbled
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
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.
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.