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Sheet Pan Vegetable Dinner with Feta

"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 cals
Original recipe yields 6 servings

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  • Prep

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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 g fat; 23 g carbohydrates; 6 g protein; 17 mg cholesterol; 372 mg sodium. 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!