This is one of those recipes that proves simple can still be satisfying.

With just one sheet pan and a handful of fresh veggies, this Sheet-Pan Feta Veggie Bake becomes a cozy, savory, oven-roasted meal — full of Mediterranean flavor, creamy feta, and caramelized goodness.

Whether you're looking for a meatless Monday option, a light summer dinner, or a clean-out-the-fridge kind of night, this dish is flexible, nourishing, and so easy to love.

Ingredients:

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, chopped

• 1 red onion, sliced

• 1 cup cherry tomatoes

• 1 cup cauliflower florets (or broccoli)

• 3 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp garlic powder

• Salt and pepper to taste

• ½ block feta cheese (about 4 oz), crumbled or left whole

• Optional: lemon wedges, fresh basil or parsley for garnish

Instructions:

1. Preheat the oven
   Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prep the veggies
   In a large bowl, toss all the chopped vegetables with olive oil, oregano, garlic powder, salt, and pepper.

3. Assemble the bake
   Spread the veggies out evenly on the baking sheet. Nestle the block or crumbles of feta right in the middle.

4. Roast
   Roast for 20–25 minutes, flipping once halfway through, until veggies are golden and tender and the feta is slightly browned.

5. Serve and enjoy
   Use a spatula to gently stir the roasted feta into the veggies, or leave it in chunks. Serve over quinoa, rice, couscous, or eat straight from the pan!

Sarah’s Tips:

• Make it dairy-free: Use a plant-based feta or sprinkle with toasted nuts for richness.

• Want more protein? Add canned chickpeas to the sheet pan before roasting.

• Add a fresh finish: A squeeze of lemon and fresh herbs really bring this dish to life.

• Meal prep tip: Roast once, eat twice — leftovers are great tossed into a wrap or over salad.

Flavorful Conclusion:

This Sheet-Pan Feta Veggie Bake is colorful, cozy, and packed with feel-good flavor. It’s an easy way to get more veggies on the table — without making a mess or sacrificing taste. Whether you’re eating plant-based or just want a lighter dinner that still satisfies, this one’s a keeper.

Nutrition (per serving, serves 4):

• Calories: 310

• Protein: 9g

• Carbs: 16g

• Fat: 24g

• Fiber: 5g

• Sugar: 7g