Description
A vibrant and flavorful Mediterranean-inspired sheet pan dish packed with roasted vegetables, herbs, and feta. Perfect for busy weeknights and easy meal prep.
Ingredients
2 medium zucchinis, sliced into ½-inch rounds
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium red onion, cut into wedges
2 cups (300 g) cherry tomatoes
2 cups (300 g) baby potatoes, halved
3 tablespoons (45 ml) extra virgin olive oil
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon (15 ml) fresh lemon juice
½ cup (75 g) crumbled feta cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a large bowl, combine zucchini, bell peppers, onion, cherry tomatoes, and baby potatoes.
Add olive oil, garlic, oregano, thyme, salt, and black pepper. Toss to coat evenly.
Spread vegetables in a single layer on the sheet pan.
Roast for 30–35 minutes, stirring halfway through, until vegetables are tender and lightly golden.
Remove from oven and drizzle with fresh lemon juice.
Sprinkle feta cheese and garnish with chopped parsley before serving.
Notes
For added protein, mix in 1 cup (150 g) drained chickpeas before roasting.
Use two sheet pans if necessary to avoid overcrowding.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes