Baked Feta and Vegetable Sheet Pan Dinner
Bright, colorful, and incredibly easy to make, this Baked Feta and Vegetable Sheet Pan Dinner is a delicious one-pan meal packed with roasted vegetables and creamy feta cheese. Juicy cherry tomatoes, tender broccolini, sweet red onions, and fresh lemon are roasted together until beautifully caramelized, while the feta becomes warm, soft, and wonderfully creamy.
It’s a simple weeknight dinner that requires minimal preparation and delivers plenty of flavor.
Ingredients
- 8 oz feta cheese block
- 2 cups cherry tomatoes
- 1 bunch broccolini, trimmed
- 1 medium red onion, sliced into wedges
- 1 lemon, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped, optional
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Prepare the Vegetables
Add the cherry tomatoes, broccolini, and sliced red onion to the sheet pan. Drizzle with olive oil and sprinkle with garlic, oregano, salt, black pepper, and red pepper flakes if using.
Toss everything well so the vegetables are evenly coated.
3. Add the Feta and Lemon
Place the block of feta in the center of the pan. Arrange the lemon slices around the vegetables and feta.
Drizzle a little additional olive oil over the feta for a richer, creamier finish.
4. Roast
Place the sheet pan in the oven and roast for approximately 20–25 minutes, or until the vegetables are tender and beginning to caramelize.
The cherry tomatoes should be blistered and juicy, the broccolini should have lightly browned edges, and the feta should be warm and softened.
For more color, switch the oven to broil for the final 1–2 minutes, watching carefully so nothing burns.
5. Finish and Serve
Remove the pan from the oven and sprinkle with fresh parsley and basil.
Gently toss the roasted vegetables with some of the softened feta and juices from the pan. Squeeze the roasted lemon slices over everything for a fresh, bright finish.
Serve immediately while warm.
Serving Suggestions
This sheet pan dinner is satisfying on its own, but you can easily turn it into a heartier meal. Serve the roasted vegetables and feta over:
- Cooked quinoa
- Rice
- Couscous
- Orzo
- Crusty toasted bread
- Pasta
You can also add chickpeas for extra protein or serve it alongside grilled chicken or salmon.
Tips for the Best Baked Feta Dinner
Use a block of feta: Block feta generally becomes softer and creamier when baked than pre-crumbled feta.
Don’t overcrowd the pan: Spread the vegetables into a single layer so they roast rather than steam.
Cut vegetables evenly: Similar-sized pieces will cook more consistently.
Add lemon: Roasted lemon develops a slightly sweeter, less sharp flavor while still adding brightness to the dish.
Customize the seasoning: Try adding Italian seasoning, smoked paprika, fresh thyme, or a little honey for a different flavor profile.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Reheat gently in the oven, air fryer, or microwave. The vegetables can also be enjoyed cold or at room temperature over salads and grain bowls.
This Baked Feta and Vegetable Sheet Pan Dinner is proof that a simple combination of fresh vegetables, creamy feta, lemon, and herbs can create a colorful, flavorful meal with very little effort.