Sheet Pan Feta and Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Colorful roasted vegetables with crumbled feta for a simple, healthy side dish or light meal. This mediterranean-inspired sheet pan (vegetarian) ready in about 30 minutes pairs sliced into strips red bell pepper, cherry tomatoes, olive oil 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 "Plan a meal with the AI" 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, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 1, sliced into strips red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup, crumbled feta cheese

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini (sliced into 1/2-inch rounds), 1 medium yellow squash (sliced into 1/2-inch rounds), 1 red bell pepper (sliced into strips), and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a lined baking sheet.
3. Step 3: Roast for 20 minutes until vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven, sprinkle with 1/2 cup crumbled feta cheese, and let sit for 2 minutes to allow cheese to soften.