Sheet Pan Herb-Roasted Mediterranean Vegetables with Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A colorful medley of Mediterranean vegetables roasted with herbs and olive oil, finished with crumbled feta cheese for a savory, wholesome side or main. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium, cut into wedges red onion, whole cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1 medium, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. On a large sheet pan, spread 2 sliced medium zucchinis, 1 large diced red bell pepper, 2 sliced medium yellow squashes, 1 medium wedged red onion, and 1 cup whole cherry tomatoes evenly.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil and sprinkle 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss carefully to coat all pieces evenly.
3. Step 3: Roast in the preheated oven for 25-30 minutes until vegetables are tender and edges are caramelized, stirring halfway through.
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 as a side or vegetarian main.