Half-Sheet Pan Roasted Mediterranean Vegetables with Feta

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant medley of Mediterranean vegetables roasted on half a sheet pan, finished with crumbled feta and fresh herbs for a perfect side. This Mediterranean vegetarian recipe, ready in about 30 minutes, pairs zucchini, red bell pepper, and red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium zucchini, cut into 1/2-inch slices
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. On half a sheet pan, spread 1 medium sliced zucchini (1/2-inch slices), 1 medium cut red bell pepper (1-inch pieces), 1 small red onion cut into wedges, and 1 cup halved cherry tomatoes evenly.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables, then sprinkle with 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat all pieces.
3. Step 3: Roast in the oven for 20 minutes until vegetables are tender and edges start to caramelize.
4. Step 4: Remove from oven and immediately sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the hot vegetables. Serve warm.