Sheet Pan Vegetable Dinner with Feta recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- ¼ 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 1/2-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
Nutrition Info
- 240.7 caloriescarbohydrate: 23 gcholesterol: 16.8 mgfat: 14.9 gfiber: 4.8 gprotein: 6 gsaturatedFat: 4.3 gservingSize: -sodium: 372.5 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Sheet Pan Vegetable Dinner with Feta
Directions
-
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
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.
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.