Sheet Pan Roasted Vegetables with Feta

Cut for even cooking

Keep zucchini slices fairly thick. Very thin slices can soften before the peppers are ready, making it harder to turn everything without breaking it. Leave a little root attached to each onion wedge so the layers stay together.

Cherry tomatoes can remain whole. Use a rimmed pan because they may split and release liquid. Do not use a flat cookie sheet that lets hot juices run into the oven.

Give the pan some space

A single layer exposes more surface to the oven's heat. Vegetables piled into a deep baking dish tend to steam in their own juices. If using two pans, rotate their positions halfway through and start checking early; ovens do not heat every shelf equally.

Dry the washed vegetables before adding oil. Extra water on their surfaces increases steaming and can dilute the seasoning. The oil should lightly coat the pieces without collecting in deep pools.

Add feta after checking tenderness

Test a pepper strip and a zucchini piece with a fork before scattering the cheese. If they are still firm, give them more time first. Browning alone does not tell you whether a thick pepper is tender.

Feta softens and warms but behaves differently from mozzarella. Crumbling it over the pan distributes small salty bites; there is no need to crush the tomatoes or stir the dish into a sauce.

Save leftovers safely

Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour above 90°F. Keep at 40°F or colder and use within 3 days. Reheat only the portion needed to 165°F. Zucchini releases more moisture during storage, so expect a softer texture when reheated.

OUBELLA KITCHEN

Sheet Pan Roasted Vegetables with Feta

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TimeAbout 45 min

Servings4

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 2 medium zucchini (about 14 oz), cut into ½-inch half-moons
• 1 large red bell pepper, cut into 1-inch strips
• 1 small red onion, cut into ½-inch wedges
• 1 pint cherry tomatoes (10 oz), left whole
• 2 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp fine salt
• ¼ tsp black pepper
• 4 oz feta cheese (115 g), crumbled

Instructions

1. Heat the oven to 425°F (220°C). Wash and thoroughly dry the vegetables. Put the zucchini, pepper, onion, and tomatoes on a large rimmed sheet pan. Toss with the oil, oregano, salt, and pepper.
2. Spread into one layer with small gaps. If the vegetables overlap heavily, divide between two pans. Roast for 20 minutes, then turn the zucchini and onion carefully with a spatula.
3. Roast another 5–10 minutes, until the zucchini and peppers are tender and some edges are browned. Tomatoes may burst and release juice. Scatter the feta over the vegetables, then return to the oven for 5 minutes to warm the cheese.
4. Remove using oven mitts. Let stand for 3 minutes and divide into four side portions. Spoon any pan juices over the vegetables; do not expect feta to melt into a stretchy sauce.

Notes

Estimated preparation: 10 minutes; roasting: 30–35 minutes. This recipe has not been kitchen-tested. Feta contains milk; check the label if you need cheese made with vegetarian rennet.

Times vary with equipment. Editorial approach.

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