Trial Recipes

Sheet Pan Mediterranean Roasted Vegetables with Feta Recipe

Name: Sheet Pan Mediterranean Roasted Vegetables with Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 to 1/3 cup light olive oil; 2 Tablespoons balsamic vinegar; 2 Tablespoons lemon juice; 1 teaspoon honey; 3 cloves of garlic, minced (about 2 -3 teaspoons); 1/2 teaspoon dried thyme; 1 teaspoon dried oregano; ¼ to ½ teaspoon smoked paprika, or to taste; 1/2 teaspoon black pepper; Kosher salt, to taste; 2 to 3 pounds (at least 5 cups) of chopped mixed vegetables (cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, mushrooms; 1/2 to 2/3 cup green or black olives (pitted, marinated or fresh from a can); 8 ounce block of feta or halloumi cheese, sliced or diced (see notes for dairy-free options); 1/2 cup fresh basil leaves; 1/3 lemon, sliced; Sea salt and pepper, to taste

4 servings

porties

15 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

1/4 to 1/3 cup light olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons lemon juice

1 teaspoon honey

3 cloves of garlic, minced (about 2 -3 teaspoons)

1/2 teaspoon dried thyme

1 teaspoon dried oregano

¼ to ½ teaspoon smoked paprika, or to taste

1/2 teaspoon black pepper

Kosher salt, to taste

2 to 3 pounds (at least 5 cups) of chopped mixed vegetables (cherry tomatoes, broccoli, cauliflower, green beans, carrots, bell pepper, red onion or shallot, zucchini, mushrooms

1/2 to 2/3 cup green or black olives (pitted, marinated or fresh from a can)

8 ounce block of feta or halloumi cheese, sliced or diced (see notes for dairy-free options)

1/2 cup fresh basil leaves

1/3 lemon, sliced

Sea salt and pepper, to taste

Instructies

Preheat the oven to 400°F (200°C).

In a small bowl, whisk together the marinade ingredients until combined.

Place the chopped vegetables in a large bowl. Pour the marinade over the vegetables and toss until evenly coated.

(Optional) Store the marinated vegetables in a ziplock bag in the fridge for up to 2 days until ready to bake.

Spread the marinated vegetables onto a large sheet pan. Add the feta or halloumi between the vegetables, and layer the olives on top or between the vegetables.

Bake for 20-25 minutes, or until the vegetables are tender and cooked through.

Garnish with fresh basil leaves and lemon slices. Season with additional salt and pepper, if desired.

Store leftovers in an airtight container in the fridge for up to 3 days.

Voedingswaarde

Portiegrootte

Calorieën

314

Totale vet

25.9 g

Verzadigd vet

11.3 g

Onverzadigd vet

Transvet

0 g

Cholesterol

39.8 mg

Natrium

682.6 mg

Totale koolhydraten

9.1 g

Voedingsvezels

1.9 g

Totale suikers

5 g

Eiwit

12.5 g