This sheet pan baked feta with vegetables is a simple one-pan vegetarian meal with zucchini, corn and tomatoes. Serve it with pearl couscous, farro or rice.
We are in the heart of summer, but that doesn’t mean my oven is on an extended hiatus. Actually, some of my favorite meals this time of the year require preheating and pans.
Hello, roasted tomatoes! They are an absolute must.
And no matter the season, my sheet pans are always working overtime. Nothing is better than one-pan recipes for so many reasons besides the limited amount of dishwashing they involve.
Roasted veggies are a great place to start for any vegetarian dish. Then all I have to do is pick a feature element whether that’s a sauce, like pesto, plus pasta or something else. In this recipe, it’s baked feta.
If you haven’t baked feta yet, you have to give it a try. It will open up a whole new world of options for this incredibly versatile, tasty cheese.
How To Bake Feta Cheese
Not all cheeses melt. And feta is on that list.
Because of feta’s crumbly consistency and high amount of moisture, it doesn’t turn stretchy and gooey like mozzarella or cheddar do when they are heated.
What you will find when you bake feta is that it becomes softer and smoother, and you can really bring out its flavor. It’s so good!
To get that golden brown color on the top of the cheese, you will need to broil it for a few minutes after you bake it.
Baked Feta and Summer Vegetables
For me, the trifecta of summer vegetables includes zucchini, corn and tomatoes. I am constantly roasting and grilling them.
Usually people default to grilling corn on the cob, but you can roast corn in the oven.
Just slice the kernels right off the ears using a chef’s knife. Then combine them with the zucchini and tomatoes on the pan.
Roasted corn turns bright golden yellow when it is finished cooking in the oven.
The Ingredients
This is what you need for this baked feta recipe:
- Feta: The feta should be cut into 1-inch cubes.
- Zucchini: For the zucchini, quarter it lengthwise and then slice it.
- Corn: Look for corn with where the husks are tightly wrapped around the cobs. It’s a helpful way to tell if it’s fresh and in good condition.
- Tomatoes: Use small tomatoes like cherry tomatoes and slice them in half.
- Garlic: You will be amazed at how much garlic flavor a single sliced clove adds.
- Olive Oil: The veggies are tossed olive oil on the sheet pan.
- Red Pepper Flakes: I love red pepper flakes to add just a touch of heat.
- Salt & Pepper: I season the veggies with salt and pepper before roasting them.
- 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
Based on the ingredient list, you should be able to tell that this is an easy weeknight recipe. (You are permitted to make it on a weekend, too!)
First, I preheat the oven to 400 degrees F. With the zucchini, corn and tomatoes sliced and prepped, I toss them with olive oil, salt and pepper right on the sheet pan. Then I make sure to spread them out.
The veggies roast for about 20 minutes. Next, I add the feta and sliced garlic to the sheet pan and sprinkle on red pepper flakes.
I give the feta and vegetables another 10 minutes to finish baking.
As I mentioned, to get that golden brown top on the feta you have to switch on the broiler.
When you broil the cheese, you will probably need to scoot around the sheet pan on the rack to brown all cheese.
Also, keep an eye on the cheese and vegetables to make sure nothing gets too dark.
How To Serve Sheet Pan Baked Feta with Vegetables
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.
Serving the feta, zucchini, corn and tomatoes this way definitely qualifies it as a vegetarian main dish.
If you want, you can skip adding grains and treat it like a side dish instead. It would be great with a grilled or roasted protein.
Try One Of These Other Feta Cheese Recipes
Baked Feta with Tomatoes & Olives
Mushroom Pepper Feta Crustless Quiche
Watermelon Cucumber Corn Salad
Click here to see the step-by-step web instructions for this recipe!
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Sheet Pan Baked Feta With Vegetables
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4 1x
This sheet pan baked feta with vegetables is a simple one-pan vegetarian meal with zucchini, corn and tomatoes. Serve it with pearl couscous, farro or rice.
Ingredients
- 3 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
- 2 ears corn, shucked, kernels sliced off
- 1 cup halved cherry 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 tablespoon chopped parsley
- Pearl couscous, farro or rice for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the zucchini, corn 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 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.
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