Sheet Pan Mediterranean Roasted Vegetables with Feta
Ingredients
Marinade Ingredients
-
¼ to ⅓
cup
light olive oil
-
2
Tablespoons
balsamic vinegar
-
2
Tablespoons
lemon juice
-
1
teaspoon
honey
-
3
cloves
garlic, minced
-
½
teaspoon
dried thyme
-
1
teaspoon
dried oregano
-
¼ to ½
teaspoon
smoked paprika
-
½
teaspoon
black pepper
-
to taste
Kosher salt
Vegetables and Cheese
-
2 to 3
pounds
chopped mixed vegetables
-
½ to ⅔
cup
green or black olives
-
8
ounces
feta or halloumi cheese
Garnishes
-
½
cup
fresh basil leaves
-
⅓
lemon
sliced
-
to taste
sea salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together the marinade ingredients in a small bowl until combined.
- Place the chopped vegetables in a large bowl, pour the marinade over them, and toss until evenly coated.
- Optionally, store the marinated vegetables in a ziplock bag in the fridge for up to 2 days.
- Spread the marinated vegetables onto a large sheet pan, add the feta or halloumi cheese, and layer the olives on top.
- Bake for 20-25 minutes, until the vegetables are tender.
- Garnish with fresh basil leaves and lemon slices, and season with additional salt and pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
314
Total fat
25.9g
Total carbohydrates
9.1g
Total protein
12.5g
Sodium
682.6mg
Cholesterol
39.8mg
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