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Indulge in the simple joys of oven roasted vegetables with feta cheese! Perfect for busy weeknights or impressing guests, this versatile and healthy dish is a feast for the senses. Learn how to perfect this sheet pan vegetable recipe!

oven Roasted Vegetables with Feta on a sheet pan
Table of Contents

I absolutely adore this oven roasted vegetables with feta recipe! It’s super easy to prepare, tastes amazing, and is healthy too. Trust me, this isn’t just another side dish; it’s a show-stealer that will have you (and any lucky guests) swooning over your baking sheet!

The oven works its magic to caramelize the veggies, bringing out their natural sweetness, while the feta adds a creamy tang that’ll make your taste buds dance. It’s a match made in culinary heaven!

Roasted Vegetables with Feta on a sheet pan

But it’s not just the taste – this dish is a nutritional powerhouse! Veggies are chock-full of vitamins and fiber, and feta brings some protein to the party. Plus, it’s incredibly adaptable; whether you’re a die-hard veggie enthusiast or just trying to sneak more greens into your diet, this dish has got you covered.

It’s perfect for busy weekdays, but also impressive enough for guests. You can serve this sheet pan veggies as an elegant side dish or make it a family meal with some added protein (tofu), grains (quinoa, rice, or couscous), and a fresh salad. So grab your favorite veggies, a block of feta cheese, and let’s get started!

Why You’ll Love This Recipe


  • HEALTHY – Dive into a treasure trove of veggies, each bite packed with a symphony of vitamins, minerals, and fibers. The feta is your protein hero in this feast.
  • EFFORTLESS – This is the kind of recipe that anyone can get behind. It’s the trusty sidekick for the kitchen newbie or your best friend on those busy, no-fuss evenings.
  • VERSATILE – You can vary the veggies and spices to your heart’s content, hitting all your flavor notes.
  • DELICIOUS – Roasting brings out a crispy texture and delectable taste in the vegetables. Feta adds a creamy finish and a fantastic salty kick.
roasted sheet pan vegetables with feta cheese

Ingredients

See recipe card for quantities.

  • Sweet Potatoes – provide healthy carbs that keep you full.
  • Bell Peppers – their various colors not only add vibrancy but also distinct flavors.
  • Carrots – for a hint of sweetness and a crunch.
  • Zucchini – these green beauties add moisture and texture.
  • Red Onions – they mellow out nicely in the oven, adding a subtle sweetness. Feel free to use yellow onions or shallots instead.
  • Cherry Tomatoes – they add sweetness and moisture.
  • Feta – crumbled and baked feta cheese brings a fabulous salty and cheesy dimension to the dish!
  • Thyme – pairs beautifully with the flavors. You can also use rosemary or a mix of herbs of your choice.
  • Olive Oil – for roasting.
  • Lemon – a squeeze of fresh lemon juice finishes off the dish perfectly. For a stronger lemon taste, add grated lemon zest.
  • Salt & Pepper – for seasoning. Feel free to mix in additional spices like ground paprika, nutmeg, ground coriander, or cumin.
Roasted Vegetables with Feta Ingredients
Hint

Feel free to swap in vegetables based on what you’re craving, the season, or what’s in your fridge. It tastes incredible with:

  • Pumpkin
  • Broccoli
  • Asparagus
  • Baby Potatoes
  • Cauliflower
  • Green Beans
  • Brussels Sprouts
  • Fennel

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

PREPARE THE VEGGIES: Thoroughly wash your vegetables. Cut sweet potatoes and bell peppers into bite-sized pieces. Slice carrots and zucchini, cut onions into eighths, halve the cherry tomatoes. Spread the vegetables on a baking sheet, drizzle with olive oil and lemon juice, season with thyme leaves, salt, and pepper. Mix everything by hand briefly. → If you’re using a non-stick baking tray, you don’t need parchment paper. Alternatively, you can roast the veggies in a casserole dish.

Roasted Vegetables with Feta Recipe Step 1-2

BAKE: Roast in a preheated oven at 390°F for 20 minutes. Remove the tray from the oven, scatter cherry tomatoes and feta over the top, and bake for another 10-15 minutes.

ORoasted Vegetables with Feta Recipe Step 3-4

Variations

Try these tweaks to give the dish your own spin!

  • Nuts – sprinkle the roasted veggies with some toasted and chopped almonds or pecans.
  • Garlic – if you’re a garlic lover, add two crushed garlic cloves to roast along.
  • Extra Flavor – toss in Kalamata olives or sun-dried tomatoes for an additional flavor punch.
  • Spices – season the veggies to your liking. Tastes great with ground paprika, nutmeg, coriander, or cumin.
  • Spicy – red pepper flakes will add some heat.
  • Protein – toss in tofu cubes for an extra protein boost.
  • Vegan – Sprinkle some vegan tofu feta over the veggies before serving. I wouldn’t recommend baking the vegan feta alternative as it doesn’t melt the same way traditional feta does.

Storage

Keep leftovers in an airtight container in the refrigerator. They will stay fresh for 2-3 days.

Reheat in a 390°F preheated oven for 15 minutes, or enjoy cold as a salad topping.

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📖 Recipe

ofengemüse mit feta überbacken

Oven Roasted Vegetables with Feta

Indulge in the simple joys of oven roasted vegetables with feta cheese! Perfect for busy weeknights or impressing guests, this versatile and healthy dish is a feast for the senses. Learn how to perfect this sheet pan vegetable recipe!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :30 minutes
Total Time :35 minutes
Servings : 4
Calories : 222kcal

Ingredients
 
 

  • 1 sweet potato cubed
  • 1 zucchini in ½-inch slices
  • 2 carrots in ½-inch slices
  • 1 red bell pepper cubed
  • 1 yellow bell pepper cubed
  • 2 red onions in wedges
  • 2 tbsp olive oil
  • ½ lemon only juice
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • ½ tsp pepper
  • ¼ tsp salt
  • 1 cup cherry tomatoes halved
  • 1 cup crumbled feta

Instructions
 

  • Preheat the oven to 390°F (200°C).
  • Wash the vegetables and cut them into bite-sized pieces.
  • Spread the vegetables on a baking sheet, drizzle with olive oil and lemon juice, then sprinkle with thyme, pepper, and salt. Mix by hand.
  • Roast in the preheated oven for 20 minutes.
  • Remove the tray from the oven, scatter the cherry tomatoes and feta over the top, and bake for an additional 10-15 minutes.
  • Serve warm and enjoy!

Notes

Baking Sheet: If you’re using a non-stick baking sheet, there’s no need to use parchment paper.
Storage: Keep leftovers in an airtight container in the refrigerator. They will stay fresh for 2-3 days. Reheat in a 390°F preheated oven for 15 minutes, or enjoy cold as a salad topping.
Vegetables: Feel free to adjust the vegetables to your taste and season. It’s delicious with pumpkin, broccoli, cauliflower, green beans, asparagus, or baby potatoes.
Extra Cheesy: For those who love it extra cheesy, use more feta cheese.
Spices: Season the vegetables to taste with additional spices such as ground paprika, cumin, or chili flakes.

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Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 517mg | Potassium: 747mg | Fiber: 6g | Sugar: 11g | Vitamin A: 15418IU | Vitamin C: 108mg | Calcium: 245mg | Iron: 2mg

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