SHEET PAN VEGETABLE DINNER WITH FETA
This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.
Provided by Francesca
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
- Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 23 g, Cholesterol 16.8 mg, Fat 14.9 g, Fiber 4.8 g, Protein 6 g, SaturatedFat 4.3 g, Sodium 372.5 mg, Sugar 4.7 g
SHEET PAN BAKED FETA WITH SUMMER VEGETABLES
Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It's worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
- Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
- Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
- While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
- Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
- To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
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