Best 8 Sheet Pan Vegetable Dinner With Feta Recipes

Indulge in a symphony of flavors with our tantalizing sheet pan vegetable dinner, a culinary masterpiece featuring a vibrant medley of roasted vegetables harmoniously combined with tangy feta cheese. This wholesome dish not only delights your taste buds but also nourishes your body with a symphony of vitamins, minerals, and antioxidants. With a symphony of flavors and a vibrant array of colors, this easy and flavorful meal is a feast for the senses. From the aromatic roasted red potatoes, tender broccoli florets, and sweet bell peppers to the earthy zucchini slices, juicy cherry tomatoes, and savory feta cheese crumbles, each bite bursts with a unique flavor profile that blends together in perfect harmony. This versatile recipe offers endless possibilities for customization, allowing you to create a dish that suits your preferences and dietary needs. Whether you're a vegetarian looking for a hearty and satisfying main course or a meat-lover seeking a delectable side dish, this sheet pan vegetable extravaganza has something for everyone.

Let's cook with our recipes!

SHEET PAN BAKED FETA WITH SUMMER VEGETABLES

Sheet Pan Baked Feta with Summer Vegetables image

Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It's worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup balsamic vinegar
1 sprig fresh rosemary plus 2 tablespoons leaves
1 tablespoon honey
Kernels from 4 ears sweet corn
8 baby bell peppers, stemmed, halved and seeded
1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
6 scallions, trimmed and cut into 2-inch lengths
1/4 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons extra-virgin olive oil
12 ounces feta, cut into 1/2-inch-thick slabs
1 cup fine bulgur
8 cups torn inner escarole leaves or baby spinach

Steps:

Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

SHEET PAN BAKED FETA WITH VEGETABLES

Sheet Pan Baked Feta With Vegetables image

This sheet pan baked feta with vegetables is a simple one-pan vegetarian meal with zucchini, corn and tomatoes. Serve it with pearl couscous, farro or rice.

Provided by Paige Adams

Time 35m

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat the oven to 400 degrees F.
Toss the zucchini, corn and tomatoes with olive oil, salt and pepper and spread over a sheet pan. Roast the vegetables for 20 minutes until they are just starting to brown at the edges.
Add the feta and garlic to the sheet pan and sprinkle on the red pepper flakes. Continue roasting for 10 minutes until the zucchini and corn are lightly browned and the tomatoes are wrinkled.
Turn on the broiler, and brown the top of the cheese, about 2-3 minutes. You may need to move around the sheet pan so the heat of the broiler reaches all the cubed feta.
Top with parsley and serve with couscous, farro or rice.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

Sheet-Pan Feta With Chickpeas and Tomatoes image

In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

Provided by Ali Slagle

Categories easy, beans, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
2 pints (16 to 20 ounces) cherry or Sungold tomatoes
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

Steps:

Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill

Steps:

In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES

Sheet Pan Chicken Breast with Feta and Vegetables image

This is an "oh-so-easy" sheet pan chicken dinner made with pungent feta cheese, sweet peppers, and savory onions. It is simple but tasty. Serve over rice or in pita.

Provided by FrackFamily5 CACT

Categories Sheet Pan Dinners

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
2 pounds boneless chicken breast cut into 1-inch cubes
12 ounces mini bell peppers, halved lengthwise and seeded
1 medium white onion, quartered
½ cup Italian-style salad dressing
6 ounces crumbled feta cheese
2 teaspoons dried oregano

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.7 g, Cholesterol 111.4 mg, Fat 27.3 g, Fiber 1.5 g, Protein 30.2 g, SaturatedFat 9.1 g, Sodium 919.8 mg, Sugar 3.6 g

Tips:

Choose a variety of vegetables: Use a mix of vegetables with different colors and textures, such as broccoli, carrots, zucchini, and bell peppers. This will add visual appeal and nutritional value to your dish.

Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too small, they will cook too quickly and become mushy. If they are too large, they will take too long to cook and may not be tender.

Season the vegetables well: Use a combination of salt, pepper, and other herbs and spices to taste. This will help bring out the natural flavors of the vegetables.

Toss the vegetables with olive oil: This will help them roast evenly and prevent them from sticking to the pan.

Roast the vegetables at a high temperature: This will help them caramelize and develop a slightly crispy exterior.

Stir the vegetables halfway through roasting: This will help them cook evenly.

Add the feta cheese in the last few minutes of roasting: This will prevent it from melting completely and becoming too soft.

Serve the roasted vegetables immediately: They are best enjoyed hot and fresh out of the oven.

Conclusion:

Sheet pan vegetable dinner with feta is a delicious, healthy, and easy-to-make meal. It is perfect for busy weeknights or lazy weekends. The roasted vegetables are packed with flavor and nutrients, and the feta cheese adds a creamy and tangy touch. This dish is sure to please everyone at your table.