Rating: 4.67 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.

    Advertisement
  • 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.

Nutrition Facts

241 calories; protein 6g; carbohydrates 23g; fat 14.9g; cholesterol 16.8mg; sodium 372.5mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
09/14/2017
Great and easy way to prepare vegetables. I just ate it as a main with bread and took leftovers to the office Read More
(4)

Most helpful critical review

Rating: 3 stars
05/29/2020
It was ok. I love Veges, sooo Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2017
Great and easy way to prepare vegetables. I just ate it as a main with bread and took leftovers to the office Read More
(4)
Rating: 4 stars
02/17/2019
Even better than I expected. The oil and spice ratio is just right - the vegetables are flavored sufficiently, but it they aren't swimming in oil. I suggest mixing the spices into the oil first, then pouring over the vegetables and mixing to coat. That way you don't have to grease the pan either. I dislike warm feta, so I skipped that step and just sprinkled it on top after serving. Read More
(1)
Rating: 5 stars
11/09/2017
super yummy! Read More
(1)
Advertisement
Rating: 5 stars
05/29/2019
Simple fast prepping and delicious! Read More
Rating: 5 stars
04/09/2021
Oh my goodness is this flavorful, the entire family loved it, even my picky husband! The only way I'd change it is to get more ovens and make more, lol. SO SO GOOD! Read More
Rating: 5 stars
09/17/2019
I used different vegetables - broccoli potato cauliflower yellow bell pepper fennel carrot zucchini and green onions basically what I had in my fridge. Easy healthy and delicious. What else can you ask for? Read More
Advertisement
Rating: 3 stars
05/29/2020
It was ok. I love Veges, sooo Read More
Rating: 5 stars
02/15/2021
We all loved it and goid for left overs! Read More
Rating: 5 stars
09/19/2018
I through every vegetable I had in the fridge on the sheet - broccoli yellow and purple potato bell pepper tomatillo and carrot. Came out great! Read More