Easy Sheet Pan Potatoes, Feta & Roasted Veggies Dinner
This Easy Sheet Pan Potatoes with Feta and Roasted Veggies Dinner is a delightful and convenient meal that brings together tender potatoes, savory roasted vegetables, and tangy feta cheese, all cooked on one sheet pan. Perfect for busy weeknights or casual gatherings, this dish is both satisfying and full of vibrant flavors.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- Yukon Gold or red potatoes, cut into 1-inch cubes
- Feta cheese, crumbled
- Bell peppers, cut into 1-inch pieces
- Zucchini or yellow squash, cut into 1-inch pieces
- Red onion, cut into 1-inch pieces
- Cherry tomatoes
- Broccoli florets or asparagus spears (optional)
- Olive oil, 3-4 tablespoons
- Dried oregano, 1 teaspoon
- Garlic powder, 1 teaspoon
- Salt, 1/2 teaspoon
- Freshly ground black pepper, 1/4 teaspoon
- Fresh lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash the potatoes thoroughly, leaving the skin on, and cut them into roughly 1-inch cubes. Optionally, par-boil them in salted water for 5-7 minutes for extra crispiness.
- Wash and chop your chosen vegetables into 1-inch pieces.
- In a large mixing bowl, combine the chopped potatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil and add oregano, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
- Roast in the preheated oven for 20 minutes.
- After 20 minutes, stir the vegetables and add any delicate veggies like cherry tomatoes or broccoli florets.
- Continue roasting for another 15-20 minutes until the potatoes are tender and the vegetables are caramelized.
- Remove from the oven and crumble feta cheese over the hot vegetables. Serve immediately with fresh lemon juice or parsley.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Ensure not to overcrowd the pan for optimal roasting. Uniform cutting of vegetables is key for even cooking. Consider adding delicate ingredients like cherry tomatoes later in the roasting process to maintain their texture.