Oven Roasted Vegetables with Feta

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

Prep Time :5

Cook Time :30

Total Time :35

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 tablespoon olive oil
½ lemon, only juice
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
½ teaspoon pepper
¼ teaspoon salt
1 cup (150 g) cherry tomatoes, halved
1 cup (150 g) 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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