Baked Feta + Summer Veggies
Active Time: 20 minutes
Total Time: 30 minutes
- Gluten Free
- Vegetarian
Why we love it:
Was this inspired by TikTok? Yes, probably. No shame in it. Baking feta gives it extra soft creaminess and some golden brown edges. Instead of a sheet pan, you could do this in a casserole dish and just bring it out to the table that way - what a great potluck idea!
Ingredients
- 8 ounces Feta Cheese (1 block)
- 2 Zucchinis (any color)
- 1⁄2 pound Red Skinned Potatoes (or any kind you prefer, small)
- 1 Bell Pepper (Orange, Yellow or Red)
- 1 pint Cherry Tomatoes
- 2 cloves Garlic
- 1 bunch Fresh Thyme
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 4 cups Spinach (or other leafy greens - kale, arugula)
Cooking Instructions
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1. PREHEAT OVEN TO 425 DEGREES
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2. SHEET PAN
Slice the feta in half to make it thinner; place in the center of the sheet pan.
Dice the zucchini into 2 inch chunks. Slice potatoes into ½” pieces (this is so the 2 veggies will cook at the same time and not be over cooked).
Dice bell pepper. Add all to the sheet pan with cherry tomatoes. Crush and add the 2 cloves of garlic. Add the thyme over the top. Drizzle with olive oil and salt.
Roast for 20 minutes, stir the vegetables once halfway through.
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3. GREENS
Remove the pan and toss the spinach with the hot vegetables; don’t disturb the feta too much. If you have greens like kale or chard, chop into small pieces first.
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4. SERVING
Serve a big scoop of veggies with a wedge of feta over top.