Name: Sheet Pan Greek Vegetables with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 450 g (about 3 cups) cherry tomatoes, whole; 2 medium zucchini (about 400 g), halved lengthwise and sliced 1/2″ thick; 1 medium eggplant (about 300 g), cut into 1″ cubes or slices; 1 red bell pepper, seeded and cut into 1″ pieces; 1 medium red onion, cut into wedges; 75 g (1/2 cup) kalamata olives, halved (optional: rinse to reduce sodium); 4 cloves garlic, thinly sliced; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice (or more to taste); 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped); 115 g (4 oz) feta cheese, crumbled (or a vegan feta substitute); Salt and black pepper to taste; Fresh parsley or dill, chopped, for garnish

Description

A vibrant and easy dish featuring roasted Mediterranean vegetables with creamy feta, perfect for weeknights or gatherings.

Ingredients

Scale

450 g (about 3 cups) cherry tomatoes, whole
2 medium zucchini (about 400 g), halved lengthwise and sliced 1/2″ thick
1 medium eggplant (about 300 g), cut into 1″ cubes or slices
1 red bell pepper, seeded and cut into 1” pieces
1 medium red onion, cut into wedges
75 g (1/2 cup) kalamata olives, halved (optional: rinse to reduce sodium)
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (or more to taste)
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
115 g (4 oz) feta cheese, crumbled (or a vegan feta substitute)
Salt and black pepper to taste
Fresh parsley or dill, chopped, for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly grease it.
In a large bowl, combine zucchini, eggplant, bell pepper, onion, and cherry tomatoes. Add sliced garlic and olives.
Drizzle with olive oil, lemon juice, oregano, and season lightly with salt and pepper. Toss gently to coat evenly.
Spread vegetables in a single layer on the sheet pan.
Roast for 25–35 minutes, stirring or turning once halfway through, until vegetables are tender and browned.
Remove pan from oven. Crumble feta over the hot vegetables and return to oven for 2–3 minutes if you want the feta slightly melted.
Finish with a squeeze of fresh lemon and garnish with chopped parsley or dill. Serve warm.

Notes

This dish is easily adaptable with seasonal vegetables and can be made vegan by omitting the feta. For a twist, add smoked paprika or harissa to the olive oil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 8g
Cholesterol: 30mg