Best Sheet Pan Vegetable Dinner With Feta Recipes

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 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 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 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

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.