Sheet Pan Baked Feta With Summer Vegetables Food

SHEET PAN BAKED FETA WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425 and line 1 rimmed sheet pan with parchment paper
• In a large bowl mix together oil, salt and chopped veggies
• Add your feta and mix until everything is throughly coated
• Spread out onto sheet pan
• Cook for 30-35 mins and rotate pan half way through the cooking time if you can
• Serve over mixed greens or your favorite grain / pasta. Option to serve with sauces and topping suggestions!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

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.

SHEET PAN BAKED FETA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the zucchini, corn and tomatoes with olive oil, salt and pepper and spread over a sheet pan. Roast the vegetables for 20 minutes until they are just starting to brown at the edges.
• Add the feta and garlic to the sheet pan and sprinkle on the red pepper flakes. Continue roasting for 10 minutes until the zucchini and corn are lightly browned and the tomatoes are wrinkled.
• Turn on the broiler, and brown the top of the cheese, about 2-3 minutes. You may need to move around the sheet pan so the heat of the broiler reaches all the cubed feta.
• Top with parsley and serve with couscous, farro or rice.

SHEET PAN VEGETABLE DINNER WITH FETA

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.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.