Sheet Pan Feta

Feta cheese can be warmed up without melting, making it the perfect salty, creamy addition to a vegetarian sheet pan dinner. Serve it as is or over cauliflower rice, salad greens, cooked grains or even in a pita.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 medium zucchinis, cut into ¼”-thick half moons
  • 10 ounces grape tomatoes, halved
  • 1 small red onion, cut into ¼”-thick slices
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon crushed red pepper flakes
  • 13 ounces feta cheese blocks, cut into 1”-thick slabs
  • 1 lemon


  • Preheat oven to 425°F.
  • Place vegetables on rimmed baking sheet. Toss with olive oil, garlic, salt, oregano, black pepper and red pepper flakes.
  • Spread vegetables into an even layer. Nestle slabs of feta between vegetables.
  • Bake 20-22 minutes, until vegetables are tender and feta is softened.
  • To serve, squeeze fresh lemon juice over pan.
  • Refrigerate leftovers.