SHEET PAN VEGETABLE DINNER WITH FETA

SHEET PAN VEGETABLE DINNER WITH FETA image

Number Of Ingredients 14

1/4 cup olive oil, salt and freshly ground black pepper to taste
2 small zucchini, sliced
2 small carrots, chopped
2 red bell peppers, cored, seeded, and cut into chunks
2 potatoes, peeled and cut into 1/2-inch cubes
15 cherry tomatoes
15 black olives
4 green onions, chopped
2 cloves garlic, pressed or minced
2 teaspoons (or to taste) dried oregano
2 teaspoons (or to taste) dried thyme
2 sprigs rosemary
2 bay leaves
1 package (4 ounce) feta cheese, crumbled

Steps:

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