Craving an easy meal that’s bursting with vibrant flavors and eye-catching colors? This Sheet Pan Feta and Veggies dish is the ultimate hassle-free option for busy evenings or laid-back gatherings.
Table of Contents
What Is Sheet Pan Feta and Veggies?
Sheet pan feta and veggies is the ultimate mix of convenience and Mediterranean-inspired flavor. It’s chock-full of fresh vegetables, tangy feta, and a medley of warm spices, all roasted together on a single pan. The veggies become tender and caramelized, the chickpeas turn golden and slightly crisp, and the feta softens into creamy deliciousness with just the right amount of salty flavor.
You can serve this roasted mixture on its own but we love it over a bed of orzo or farro for a hearty main dish. The citrusy brightness from the lemon pairs perfectly with the richness of the feta and olive oil, creating a balanced dish that feels indulgent without being heavy!
Ingredients You Need
- Broccolini – This veggie adds a mild, slightly sweet flavor and a nice crunch. Trim the ends for an even roast.
- Grape Tomatoes – These burst with juicy sweetness when roasted, adding a pop of color and flavor.
- Red Onion – Onion adds a mild sharpness that mellows into sweet caramelized goodness as it roasts.
- Lemon – Citrus brightens up the whole dish. Use thin slices for roasting and a fresh squeeze over the top for maximum flavor.
- Chickpeas – These are a great source of plant-based protein and fiber. Roasting gives them a nutty flavor and crispy texture.
- Mushrooms – Mushrooms add an earthy depth to the dish. Slice them evenly for consistent cooking.
- Feta Cheese – Feta’s salty, tangy flavor pairs perfectly with the spices and roasted veggies.
- Olive Oil – Oil helps the veggies roast beautifully and adds a silky, rich finish. We recommend high-quality extra virgin olive oil.
- Ground Cumin – This spice adds a warm, earthy flavor that complements the roasted vegetables.
- Paprika – Paprika gives the dish a subtle smokiness and a hint of sweetness.
- Oregano – We love the flavor that this classic Mediterranean herb adds to the veggies.
- Red Pepper Flakes – These bring a gentle heat to balance the richness of the feta. Adjust to taste.
- Kosher Salt and Black Pepper – Use freshly ground black pepper for the best aroma.
- Cooked Orzo or Farro – The perfect base to turn this dish into a satisfying meal. Choose based on your texture preference.
- Fresh Basil or Cilantro – Optional, but highly recommended. Either of these will add a fresh, aromatic finish to the dish.
How to Make Sheet Pan Feta and Veggies
- Arrange the Ingredients. Spread the broccolini, tomatoes, onion wedges, lemon slices, chickpeas, mushrooms, and feta on a large baking sheet.
- Season the Mixture. Pour the olive oil evenly over the ingredients. Shake on the spices, salt, and pepper. Toss everything together, making sure the veggies are coated without breaking the feta.
- Cook. Place the baking sheet in the oven and roast until the chickpeas have crisped and the veggies become fork-tender.
- Add the Finishing Touches. After removing the pan from the oven, squeeze the rest of the juice from the lemon half onto the feta and veggies. Spoon the mixture onto a bed of orzo or farro and sprinkle the basil or cilantro on top. Finish with a bit of olive oil and serve.
Variations
- Zucchini – Thinly sliced zucchini is a great addition and roasts beautifully alongside the other veggies.
- Goat Cheese – Use goat cheese for a milder flavor profile.
- Sweet Potatoes – Cube sweet potatoes for a hearty dish with a hint of sweetness.
- Herbs – Substitute oregano with thyme or rosemary for a different herbal twist.
- Protein – Incorporate cooked chicken or shrimp for even more protein.
- Spicy – Increase the red pepper flakes or add a pinch of cayenne for more heat.
- Olives – Toss in some pitted Kalamata olives for a briny pop of flavor.
Can I Store Leftovers?
Yes! This dish is perfect for meal prep so you can have an easy lunch or dinner that’s a cinch to reheat.
Refrigerate any leftovers in an airtight container for up to three days.
For longer storage, freeze the mixture without the feta for up to 3 months. Reheat in the oven for the best texture
Common Questions about Sheet Pan Feta and Veggies
You can use other salty, crumbly cheeses like goat cheese or crumbled blue cheese. Just adjust the seasoning to taste!
Yes, you can use frozen vegetables. Just make sure to thaw them completely before adding them to the pan.
Absolutely! You can add grilled chicken, shrimp, or tofu to your sheet pan.
You can prep the vegetables and cheese ahead of time, but it’s best to roast them right before serving for the freshest flavor.
More Easy Veggie-Based Recipes
If you’re on the hunt for more recipes that take veggies to the next level, take a peek at some of our other favorites!
Mediterranean Vegetable Galette
Sheet Pan Feta and Veggies
Ingredients
- 1 bunch broccolini
- 2 cups grape tomatoes
- 1 small red onion peeled, quartered, and cut into 2-inch wedges
- 1 lemon: ½ cut into thin rounds the remaining ½ left intact for serving
- 1 14-ounce can chickpeas, drained and rinsed
- 1 cup sliced mushrooms
- 2 (6-8 ounce) blocks feta, cut into 1-inch slices
- 4 Tablespoons olive oil plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
- Kosher salt and black pepper to taste
- Cooked orzo or farro for serving
- ½ cup fresh basil or cilantro leaves and fine stems roughly chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Assemble the ingredients: On a large baking sheet, arrange the broccolini, grape tomatoes, red onion, lemon rounds, chickpeas, mushrooms, and feta slices.1 bunch broccolini, 2 cups grape tomatoes, 1 small red onion, 1 lemon: ½ cut into thin rounds, 1 14-ounce can chickpeas, drained and rinsed, 1 cup sliced mushrooms, 2 (6-8 ounce) blocks feta, cut into 1-inch slices
- Season and toss: Drizzle everything with 4 tablespoons of olive oil. Sprinkle with cumin, paprika, oregano, red pepper flakes, salt, and pepper. Toss gently to coat, being careful not to break the feta slices.4 Tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon oregano, ½ teaspoon red pepper flakes, Kosher salt and black pepper
- Roast: Roast in the oven for 20-25 minutes, or until the vegetables are tender, the chickpeas are slightly crispy, and the feta is golden at the edges.
- Finish and serve: Squeeze the remaining lemon half over the roasted mixture. Serve everything over cooked orzo or farro, and garnish with fresh basil or cilantro, if desired. Drizzle with additional olive oil before serving.Cooked orzo or farro, ½ cup fresh basil or cilantro leaves and fine stems
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy, tasty dinner!