Sheet Pan Baked Feta With Vegetables
on Jul 12, 2021, Updated May 24, 2024
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This sheet pan baked feta with vegetables is a simple one-pan vegetarian meal. Corn, zucchini and tomatoes get a head start in the oven, and then you add the feta. It takes 30 minutes to bake. You can serve it with pearl couscous, farro or rice for an easy weeknight dinner recipe that’s special enough to make on a weekend, too.
Table of Contents
Why You’ll Love This Recipe
Baked feta is fantastic. Not all cheeses melt. And feta is on that list. Because of its crumbly consistency and high amount of moisture, feta doesn’t turn stretchy and gooey like mozzarella or cheddar do when they’re heated. Baking feta makes it softer and smoother and delivers even more on flavor.
It will make turning on your oven during the summer totally worth it. We are in the heart of peak vegetable season, but that doesn’t mean my oven is on an extended hiatus. That’s because corn, tomatoes and zucchini are incredible roasted. They are the summer trifecta of vegetables.
Sheet pan meals are the best. You can let your oven do the work and roast the cheese and all the veggies together on a baking sheet. This limits the amount of active time involved in making the recipe, and it simplifies cleanup.
The Ingredients
This is what you need for this baked feta recipe:
- Feta: Take a block and cut it into 1-inch cubes.
- Zucchini should be smooth with dark green skin and no soft spots. Quarter it lengthwise and then slice it. You can substitute with yellow squash.
- Corn: Look for corn with where the husks are tightly wrapped around the cobs. It’s a helpful way to tell if the ears fresh and in good condition. Strip off the husks and then use a sharp knife to slice off the kernels.
- Tomatoes: Use small tomatoes like cherry tomatoes or grape tomatoes and slice them in half.
- Garlic: You will be amazed at how much garlic flavor a single sliced clove adds to this recipe.
- Olive oil: For the best flavor, use high quality extra virgin olive oil.
- Red pepper flakes, salt and pepper: season the vegetables and feta.
- Couscous, farro or rice: You can serve the feta and vegetables with whatever cooked rice or grain you have in your pantry.
How To Make Sheet Pan Baked Feta with Zucchini, Corn and Tomatoes
Preheat the oven to 400 degrees F.
- Toss the zucchini, corn and tomatoes with oil, salt and pepper. I do this right on the sheet pan. Then I make sure to spread everything out in a single layer. Roast the veggies for 20 minutes.
- Add the feta and sliced garlic, sprinkling with red pepper flakes. Do your best to put the cheese cubes directly touching the pan and not sitting on top of the vegetables. Bake the feta and vegetables for an additional 10 minutes. To lightly brown the feta, broil it for 2-3 minutes.
Serving
You can keep things simple and serve this baked feta and veggies with pearl couscous, farro or rice. I like something with a plumper grain. This is such a great way to turn feta, zucchini, corn and tomatoes into a vegetarian main dish.
Pair it with a salad such as a simple arugula salad with lemon vinaigrette, a classic house salad, a tabbouleh salad or an Italian chopped salad. If you want, you can skip adding grains and a salad and treat it like a side dish instead. It would be great with a grilled or roasted protein such as chicken.
Storage & Leftovers
Store leftovers in an airtight container in the fridge up to 3 days. Warm them in the microwave or in a 350-degree F oven. I will also eat them cold with greens in a salad. When I do this, I like to add a splash of balsamic vinaigrette. The recipe is not freezable.
Recipe Tips
Don’t overlap the vegetables and feta on the sheet pan. You want the corn, tomatoes, zucchini and cheese to make direct contact with the hot metal of the pan, so they brown. Use all the space on the baking sheet.
Watch the feta closely when you broil it, so it doesn’t burn. You will probably need to scoot around the sheet pan on the rack to brown all cheese.
More Feta Cheese Recipes
Baked Feta with Tomatoes & Olives
Mushroom Pepper Feta Crustless Quiche
Tomato Arugula Feta Biscuits
Watermelon Cucumber Corn Salad
Grilled Corn Couscous
Sheet Pan Baked Feta With Vegetables
Ingredients
- 3 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
- 2 ears corn, kernels sliced off
- 1 cup halved cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces feta cheese, cut into 1-inch cubes
- 1 garlic clove, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped parsley
- Pearl couscous, farro or rice for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the zucchini, corn kernels and tomatoes with olive oil, salt and pepper and spread over a sheet pan. Roast the vegetables for 20 minutes until they are just starting to brown at the edges.
- Add the feta and garlic to the sheet pan and sprinkle on the red pepper flakes. Continue roasting for 10 minutes until the zucchini and corn are lightly browned and the tomatoes are wrinkled.
- Turn on the broiler, and lightly brown the top of the cheese, about 2-3 minutes. You may need to move around the sheet pan so the heat of the broiler reaches all the cubed feta.
- Top with parsley and serve with couscous, farro or rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. Super easy but so refreshing!
so yummy. I made a quick vinaigrette to toss everything in and served with garlic toast. Easy and craveable. thanks!
This recipe was delicious and a hit at my house! The ONLY thing I ended up changing my 2nd go around was cutting the feta into much smaller cubes so we had a little feta with every bite. Thank you so much for this recipe! It is part of our rotation now
This is not only a beautiful dish but very tasty. I two made the feta smaller the second time I fixed it. I made this recipe for some friends and they loved it!!!!
A perfect side dish or complete meal if you add quinoa perhaps. Thank you love this recipe❤️
Loved this recipe!!