Sheet Pan Baked Feta With Vegetables

Baked feta with corn, tomatoes and zucchini with pearl couscous on a plate.

5 from 6 votes

Sheet Pan Baked Feta With Vegetables

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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Paige Adams

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

You can use yellow squash instead of zucchini or a mix of both.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or in a 350-degree F oven. You can also eat leftovers cold by adding baby spinach, arugula or chopped romaine tossing them with balsamic or another vinaigrette.

The nutritional information does not include the couscous, farro or rice.

Nutrition