Sheet Pan Mediterranean Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A one-pan medley of roasted vegetables, feta, and herbs, inspired by the diverse flavors of the Mediterranean region. This mediterranean-inspired sheet pan (vegetarian, mediterranean) ready in about 45 minutes pairs sliced zucchini, cubed eggplant, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup, sliced zucchini
• 1 cup, cubed eggplant
• 1 cup, sliced bell peppers
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp oregano
• 1 tbsp lemon zest
• 1 cup, crumbled feta cheese
• 4 slices grilled bread
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, toss 1 cup sliced zucchini, 1 cup cubed eggplant, and 1 cup sliced bell peppers with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp oregano, 1 tbsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Spread the vegetables in an even layer.
2. Step 2: Bake for 25-30 minutes until the vegetables are tender and slightly charred at the edges. Remove from the oven and stir in 1 cup crumbled feta cheese, mixing until evenly distributed.
3. Step 3: While the vegetables bake, brush 1 tbsp olive oil over 4 slices of grilled bread and toast in the oven for 5 minutes until golden. Serve the roasted vegetables alongside the warm bread, garnished with additional lemon zest and herbs.