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Sheet Pan Vegetable Dinner with Feta

Rated as 4.8 out of 5 Stars

"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."
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50 m servings 241
Original recipe yields 6 servings


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

Nutrition Facts

Per Serving: 241 calories; 14.9 23 6 17 372 Full nutrition

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Great and easy way to prepare vegetables. I just ate it as a main with bread and took leftovers to the office

super yummy!

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,...

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!