Sheet Pan Feta

Name: Sheet Pan Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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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

Ingredients

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

Directions

Step 1
Preheat oven to 425°F.
Step 2
Place vegetables on rimmed baking sheet. Toss with olive oil, garlic, salt, oregano, black pepper and red pepper flakes.
Step 3
Spread vegetables into an even layer. Nestle slabs of feta between vegetables.
Step 4
Bake 20-22 minutes, until vegetables are tender and feta is softened.
Step 5
To serve, squeeze fresh lemon juice over pan.
Step 6
Refrigerate leftovers.