Sheet Pan Mediterranean-Fusion Small Plates
A vibrant assortment of Mediterranean-inspired small plates baked on a sheet pan, featuring marinated vegetables, olives, and feta for a perfect date night appetizer. This Mediterranean-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs cherry tomatoes, zucchini, red bell pepper 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 pint cherry tomatoes
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1/2 cup, pitted kalamata olives
- 4 oz, crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 3, minced garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. On a large rimmed sheet pan, combine 1 pint cherry tomatoes, 1 medium zucchini sliced into 1/4-inch rounds, and 1 large red bell pepper sliced into 1/2-inch strips.
- Step 2: Drizzle 3 tbsp extra virgin olive oil over the vegetables, add 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything thoroughly to coat.
- Step 3: Roast the vegetables in the oven for 20 minutes until tender and slightly caramelized on the edges.
- Step 4: Remove the pan from the oven, scatter 1/2 cup pitted kalamata olives and 4 oz crumbled feta cheese over the top, then drizzle 1 tbsp fresh lemon juice.
- Step 5: Return to the oven for 5 more minutes just to warm the feta. Serve warm as small plates for sharing.







