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.
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.
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.
This is what you need for this baked feta recipe:
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.
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.
Baked Feta with Tomatoes & Olives
Mushroom Pepper Feta Crustless Quiche
Tomato Arugula Feta Biscuits
Watermelon Cucumber Corn Salad
Grilled Corn Couscous
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❤️
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
so yummy. I made a quick vinaigrette to toss everything in and served with garlic toast. Easy and craveable. thanks!
This was amazing. Super easy but so refreshing!