Description
This keto meal prep recipe for marinated Greek vegetables with feta cheese is an easy sheet pan meal! The Greek marinade is the key to its bright flavor!
Ingredients
Units
Scale
Greek marinade
- 1/4 to 1/3 cup light olive oil
- 3 Tablespoons balsamic vinegar
- 1 teaspoon minced garlic (~2 cloves)
- 1 teaspoon thyme
- 1/2 teaspoon dried parsley or rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Kosher salt, to taste
Veggies and Cheese
2 to 3 pounds chopped vegetables (5 cups or more of the following):
- Cherry tomatoes
- Broccoli
- Cauliflower
- Green beans
- Red onion or shallot
- Zucchini
- Mushrooms (optional)
- 1/2 cup to 2/3 cup green or black olives (marinated or fresh from can, pits removed)
- 8 ounce block feta and or halloumi cheese (dairy free option, see notes)
Garnishes
- 1/2 cup fresh basil leaves to garnish
- 1/3 lemon (sliced) to garnish
- salt and pepper, to taste
Instructions
- Preheat oven to 400F.
- In a small bowl, whisk together marinade ingredients. In a large bowl, place the chopped vegetables.
- Pour marinade over chopped vegetables and toss to coat. Store the marinated vegetables in a ziplock bag until ready to use (up to 2 days) or spread veggies out on a large sheet pan. Place sliced feta between vegetables and layer olives on top.
- Bake for 20-25 minutes or until veggies are thoroughly cooked. Garnish with fresh basil and lemon slices. Sprinkled with salt and pepper, if desired.
- Store in the fridge for up to 3 days in an airtight container.
Notes
Substitutes – If dairy free, replace cheese with 1 cup drained and rinsed chickpeas, tofu or meat of choice (chopped chicken sausage, beef, etc). Make sure meat reaches internal temperature of 170F to 180F. Cooking times may vary.
- Prep Time: 15
- Cook Time: 20
- Category: dinner
- Method: bake
- Cuisine: greek
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 4.9 g
- Sodium: 336.8 mg
- Fat: 16.2 g
- Saturated Fat: 5.7 g
- Carbohydrates: 8.7 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 25.3 mg
