Diva Tasting: Sheet Pan Vegetable Dinner with Feta…

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


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