Easy Sheet-Pan Baked Feta

Let’s keep it light, simple and under 30 minutes with this sheet-pan baked feta. Rounded up with zucchini, tomatoes and a lot of lemon. Serve this dish over a pile of orzo.

Ingredients

Ingredients
Servings:
g
Feta Cheese
Zucchinis
g
Cherry Tomatoes
Yellow Onion
Shallots
tsp
Lemon Zest
tbsp
Olive Oil
tsp
Red Pepper Flakes
tsp
Ground Cumin
g
Fresh Herbs (Cilantro, Parsley, Mint)
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Wash the zucchinis, pat dry, cut in half and cut into ca. 2 cm wide wedges. Wash the cherry tomatoes, pat dry. Peel the onion and shallots and cut into rings. Wash the herbs, shake dry and chop finely.
  3. On a sheet pan, combine the zucchinis, tomatoes and onions with the olive oil and lemon zest. Toss to coat. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.
  4. Roast 15- 20 minutes, stirring halfway through but leaving the feta in place, until the zucchinis are soft and the tomato skins start to blister and break down.
  5. Drizzle with olive oil and serve with fresh herbs.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Wash the zucchinis, pat dry, cut in half and cut into ca. 2 cm wide wedges. Wash the cherry tomatoes, pat dry. Peel the onion and shallots and cut into rings. Wash the herbs, shake dry and chop finely.
  3. On a sheet pan, combine the zucchinis, tomatoes and onions with the olive oil and lemon zest. Toss to coat. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.
  4. Roast 15- 20 minutes, stirring halfway through but leaving the feta in place, until the zucchinis are soft and the tomato skins start to blister and break down.
  5. Drizzle with olive oil and serve with fresh herbs.

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