Sheet Pan Vegetable Dinner With Feta - cooking recipe

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
Preparation
    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.

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