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Sheet Pan Baked Feta With Vegetables

A delicious and healthy dish that combines fresh vegetables with creamy feta cheese, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium zucchini, quartered and sliced sliced 1/4-inch thick
  • 2 ears corn, kernels sliced off
  • 1 cup halved cherry or grape tomatoes
For the seasoning and cheese
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ounces feta cheese, cut into cubes cut into 1-inch cubes
  • 1 clove garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped parsley
For serving
  • pearl couscous, farro, or rice for serving

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, toss the zucchini, corn kernels, and tomatoes with olive oil, salt, and pepper.
  3. Spread the vegetable mixture over the sheet pan in an even layer.
Cooking
  1. Roast the vegetables in the preheated oven for about 20 minutes, or until they are just starting to brown at the edges.
  2. After 20 minutes, add the cubed feta cheese and sliced garlic to the sheet pan. Sprinkle the red pepper flakes over the top.
  3. Continue roasting for another 10 minutes until the zucchini and corn are lightly browned and the tomatoes are wrinkled.
  4. Turn on the broiler and lightly brown the top of the cheese for about 2-3 minutes, ensuring even browning.
Serving
  1. Once done, remove from the oven, top with chopped parsley, and serve with pearl couscous, farro, or rice.

Notes

This dish is great for meal prep and can be served warm. Pair it with a green salad or steamed broccoli for added nutrition. For a lighter option, you can use low-fat feta cheese.