Sheet Pan Feta and Veggies
Make this easy sheet pan feta and veggies recipe in about 30 minutes for a hearty, nutritious vegetarian main course full of flavor!
Servings: 4 servings
Equipment
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
Notes
*Nutrition information does not include orzo.
Nutrition
Serving: 1serving | Calories: 586kcal | Carbohydrates: 45g | Protein: 27g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 76mg | Sodium: 1037mg | Potassium: 1097mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2077IU | Vitamin C: 150mg | Calcium: 558mg | Iron: 5mg
