Sheet Pan Roasted Vegetables with Feta and Olives
A simple but flavorful sheet pan roasted vegetable dish that is perfect for a quick and easy weeknight meal. The vegetables are tossed in olive oil, salt, and pepper, then roasted until tender and golden brown. Feta cheese and kalamata olives are added at the end for a salty and briny touch.
Sheet pan roasted vegetables are a staple in my kitchen. They're easy to make, healthy, and can be customized to your liking. I usually start with a base of broccoli, cauliflower, carrots, zucchini, and bell peppers, but you can add or subtract vegetables as you like. The key is to cut the vegetables into uniform pieces so that they cook evenly. I also like to add a little bit of olive oil, salt, and pepper to the vegetables before roasting. This helps to season the vegetables and prevent them from drying out.Once the vegetables are roasted, I like to add a little bit of feta cheese and kalamata olives. The feta cheese adds a salty and tangy flavor, while the olives add a briny and umami flavor. You can also add other toppings, such as fresh herbs, nuts, or seeds.Sheet pan roasted vegetables are a great way to get your daily dose of vegetables. They're also a great way to use up leftover vegetables. If you have any leftover roasted vegetables, you can store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave, or you can add them to salads, soups, or stews.
Sheet Pan Roasted Vegetables with Feta and Olives Sheet Pan Roasted Vegetables with Feta and Olives Sheet Pan Roasted Vegetables with Feta and Olives Sheet Pan Roasted Vegetables with Feta and Olives
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound mixed vegetables (such as broccoli, cauliflower, carrots, zucchini, and bell peppers)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup kalamata olives, pitted and halved
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Toss the vegetables with the olive oil, salt, and pepper.
  4. Spread the vegetables in an even layer on the prepared baking sheet.
  5. Roast for 20-25 minutes, or until the vegetables are tender and browned.
  6. Sprinkle the feta cheese and olives over the vegetables.
  7. Serve hot.
Why It Works
  • Roasting the vegetables on a sheet pan helps them to get evenly browned and crispy.
  • The olive oil helps to keep the vegetables from drying out.
  • The salt and pepper help to season the vegetables.
  • The feta cheese and olives add a salty and briny flavor to the vegetables.