Sheet Pan Vegetable Dinner with Feta
¼ Cup Olive Oil
2 Small Zucchini, Sliced
2 Small Carrots, Chopped
2 Red Bell Peppers – Chopped (Optional)
2 Potatoes, Peeled And Cut Into 1/2-Inch Cubes
15 Cherry Tomatoes
15 Kalamata 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
Kosher Salt And Freshly Ground Black Pepper To Taste
2 Sprigs Rosemary
2 Bay Leaves
1 (4 Ounce) Package Feta Cheese, Crumbled
Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
Step 2 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.
Step 3 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 min. Serve with Pita Or Crusty Artisan Bread.