Sheet Pan Baked Feta & Veggies

Sheet Pan Baked Feta & Veggies

This sheet pan baked feta & veggies recipe is a quick favorite for multiple reasons.

1. Looks aesthetically pleasing (wow yourself and your guests.)
2. Is quick to put together.
3. Is quick to make.
4. Offers variety so there is something for everyone!

You can choose almost any vegetables to roast here but my suggestion is that they are colorful and can all bake at around the same time. If you have a vegetable that requires a longer bake time then just pop it in the oven a few minutes earlier and add the balance after!

Feta is a great cheese because it is made from sheep’s milk which is better than cow’s for digestion. It also has healthy fats, calcium and is a great source of protein! It adds a nice salty flavor to your dish and can keep in the fridge, in it’s brine, for a while. I once attended a cheese class where they said that as long as there is no mold on it, it’s fine, which is what I go by!

INGREDIENTS

Feta
Broccolini
Mini Red and Yellow Peppers
Red Onion
Garlic
Colored Carrots
Tomato
Radishes
Lemons

INSTRUCTIONS

1. Preheat oven to 375F.
2. Wash and cut vegetables and lay them on sheet pan.
3. Drizzle olive oil over all the vegetables.
4. Add fresh black pepper.
5. Bake for 20 minutes and serve!

For more feta & veggie recipes, click here!