Description
This sheet pan dinner recipe is super versatile – you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.
Ingredients
- ΒΌ 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
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6