How long do leftovers last?

Stored in an airtight container in the fridge, leftovers will stay fresh for up to 3 days. Reheat them in the microwave or the oven when you’re ready to serve.

Absolutely! For a heartier meal, feel free to serve your Mediterranean vegetables as a side dish with protein sources such as shredded chicken , air fryer salmon , or tempeh to keep your meal vegetarian.

What should I serve with these baked Greek vegetables?

You can easily serve this baked feta and veggies dish as a complete meal on its own. Or, feel free to include protein as listed above, and add grains or carb sources like gluten-free pasta, rice, quinoa , or roasted potatoes .

Sheet Pan Mediterranean Roasted Vegetables

Name: Sheet Pan Mediterranean Roasted Vegetables with Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1/4 to 1/3 cup light olive oil; 2 Tablespoons balsamic vinegar; 2 Tablespoons lemon juice; 1 teaspoon honey; 3 cloves of garlic, minced (about 2 -3 teaspoons); 1/2 teaspoon dried thyme; 1 teaspoon dried oregano; ¼ to ½ teaspoon smoked paprika, or to taste; 1/2 teaspoon black pepper; Kosher salt, to taste; 2 to 3 pounds (at least 5 cups) of chopped mixed vegetables (cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, mushrooms; 1/2 to 2/3 cup green or black olives (pitted, marinated or fresh from a can); 8 ounce block of feta or halloumi cheese, sliced or diced (see notes for dairy-free options); 1/2 cup fresh basil leaves; 1/3 lemon, sliced; Sea salt and pepper, to taste

Description

Prepare these easy marinated sheet pan Mediterranean roasted vegetables with feta for meal prep, and bake in minutes! Vegan option.

Ingredients

Units Scale

Marinade Ingredients

1/4 to 1/3 cup light olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons lemon juice
1 teaspoon honey
3 cloves of garlic, minced (about 2 -3 teaspoons)
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/4 to 1/2 teaspoon smoked paprika, or to taste
1/2 teaspoon black pepper
Kosher salt, to taste

Vegetables and Cheese

2 to 3 pounds (at least 5 cups) of chopped mixed vegetables (cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, mushrooms
1/2 to 2/3 cup green or black olives (pitted, marinated or fresh from a can)
8 ounce block of feta or halloumi cheese, sliced or diced (see notes for dairy-free options)

Garnishes

1/2 cup fresh basil leaves
1/3 lemon, sliced
Sea salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the marinade ingredients until combined.
Place the chopped vegetables in a large bowl. Pour the marinade over the vegetables and toss until evenly coated.
(Optional) Store the marinated vegetables in a ziplock bag in the fridge for up to 2 days until ready to bake.
Spread the marinated vegetables onto a large sheet pan. Add the feta or halloumi between the vegetables, and layer the olives on top or between the vegetables.
Bake for 20-25 minutes, or until the vegetables are tender and cooked through.
Garnish with fresh basil leaves and lemon slices. Season with additional salt and pepper, if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Substitute Tips – To make this recipe dairy free, replace the cheese with 1 cup drained and rinsed chickpeas or tofu tossed in the marinade with the vegetables. If you’re using Halloumi, it will crisp on the outside and stay soft inside. It’s done when golden brown.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 314
Sugar: 5 g
Sodium: 682.6 mg
Fat: 25.9 g
Saturated Fat: 11.3 g
Carbohydrates: 9.1 g
Fiber: 1.9 g
Protein: 12.5 g
Cholesterol: 39.8 mg