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Roasted Vegetables with Feta on a Sheet Pan

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Roasted Vegetables with Feta on a Sheet Pan
Ingredients
  • 1/4 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
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
Next, take two baking sheets and generously coat them with olive oil, using a total of 4 tablespoons. This will ensure that your vegetables are nicely greased and prevent them from sticking to the sheets during cooking.
3
Distribute a variety of colorful vegetables, including zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions, evenly between the two prepared baking sheets.
4
Add a blend of aromatic herbs, including garlic, oregano, thyme, salt, and pepper, to enhance the flavor of your vegetables.
5
Place a fragrant sprig of rosemary and a bay leaf on each baking sheet to add an extra layer of flavor.
6
Bake the vegetables in the preheated oven for 25 to 35 minutes, or until they are lightly browned and can be easily pierced with a fork.
7
Remove the vegetables from the oven, and then sprinkle feta cheese evenly across both baking sheets.
8
Bake for an additional 5 to 10 minutes, or until the feta is slightly melted and has achieved a creamy texture.