Baked Feta with Veggies: Easy Sheet Pan Dinner!
- Updated on Oct 06, 2022
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Baked feta and veggies is one of my favorite sheet pan meals. Red onion, bell peppers, garlic cloves and a handful of cherry tomatoes are roasted to perfection alongside a block of sharp, rich, melty feta and served with healthy brown rice. YUM!
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Feta really had its moment in the spotlight recently with the tiktok famous tomato and baked feta pasta recipe. If you didn’t hear about that, it was a simple concept of sheet pan baked feta and tomatoes stirred into pasta.
When I saw this viral recipe, I thought HOLD UP A MINUTE! We already did that! Just minus the pasta!
This scrummy vegetarian meal is quite similar to the famous one, but without the pasta and with a wider selection of veggies and bolder flavors (if you’d prefer pasta, we have a load of delicious veggie pasta bakes right here!). I would even go so far as to say….it’s better!
Ingredients
Here is a rundown of the key ingredients in this baked feta recipe:
Low Fat Feta Cheese
I usually go for low fat feta, because there is a lot of cheese being consumed here and the fat levels can get quite high. But you are always welcome to go full fat! Baked feta cheese recipes are great because it keeps its shape as it melts, however you could also give it a go with goat cheese, if you fancy! Cooking time may vary, but go ahead and experiment!
Red Bell Pepper
Bell peppers are full of vitamin C and vitamin A, as well as plenty of antioxidants! Did you know that the different colors of peppers are actually just peppers at varying stages of ripeness? Red peppers are the ripest, so they also have the most vitamin C!
Basil and Parsley
I love Italian seasoning for this dish. The flavors of basil and parsley are fresh and herby, and complement the other ingredients so well. If you have fresh basil or parsley, even better, though dry herbs are also lovely!
Fresh Cherry Tomatoes
When cherry tomatoes roast, they split and add some delicious juiciness to this delicious meal. I go for cherry tomatoes because of their sweet sharp flavor.
Jalapeño Peppers
Get some spice going! If you don’t have jalapeño peppers, then a sprinkling of red pepper flakes is also yummy. If you don’t like spice, leave them out!
Olives
I always thought of olives as more of an easy appetizer than an ingredient with health benefits. But I recently learned that they are super healthy! They are high in Vitamin E and other antioxidants. I recommend using kalamata olives. No wonder they’re so healthy in the Mediterranean!
How many calories in baked feta?
This feta and veggie bake contains 505 calories per serving, and it contains 23g protein per serving.
Here is a quick rundown of the nutritional data:
It is also gluten-free!
Health Benefits
Feta cheese is lower in fat than other cheeses, and if you choose low fat feta, that is better still! It is also a good source of calcium, zinc and B vitamins. This means it is good for bone health. The fact that it is a fermented food also means it is beneficial for your gut health. If you needed a good reason to cook this dish, I think you have it!
Bell peppers are a great source of vitamins A and C. Half a cup of red bell peppers provides you with 159 % of your daily vitamin C requirements! Vitamin C boosts your immune system, while Vitamin A helps improve skin and eye health.
Cherry tomatoes also contain Vitamin C in high quantities, as well as lycopene, a compound which helps prevent inflammation and blood clotting.
How to make Baked Feta with Veggies
- Prep: Heat oven to 180 degrees celsius (360 degrees fahrenheit). If you are having brown rice as a side, prepare that now, according to the packet.
- Feta: Slice the feta lengthwise into two thin pieces and place them in the bottom of a large baking tray. Sprinkle half your herbs over the feta.
- Vegetables: Chop all the veggies and garlic into small pieces and place in a large bowl.
- Season: Toss the veggies in extra virgin olive oil, salt, water and herbs.
- Assemble: Place the veggies in a single layer in the tray, surrounding the feta.
- Bake: Bake for 30 minutes or until the vegetables are cooked through.
- Serve: Serve with brown rice and hummus or you choice of side dish.
Baked Feta FAQS
Got questions? I’ve got answers!
Can I make this ahead?
I wouldn’t recommend it, as the feta will harden and lose its lovely texture. The best flavor in this dish comes when it is fresh!
How to store and reheat?
If you have leftovers, you can store them in an airtight container and heat them up in the microwave the next day or the day after. The melted feta won’t have as nice a texture but the flavors from the roasted veggies will intensify – you win some you lose some!
What to serve with Baked Feta and Veggies?
I suggest brown rice, crusty bread or any other grain that takes your fancy. I also like to add some hummus or another dip on the side. You could even eat this as a side dish with vegetable frittata or some veggie sausages.
Will feta cheese melt in the oven?
It doesn’t melt in the way that mozzarella or cheddar melts, ie. it doesn’t become stringy and gooey, however warm feta does soften and become creamy.
What does feta go well with?
Creamy feta pairs well with vegetables like peppers, tomatoes, onions, olives and cucumbers. For herbs, it pairs with mint, basil, parsley, fresh rosemary, fresh thyme and chives. It also pairs well with homemade pita chips , pasta, almonds and, surprisingly, honey! There are so many delicious and easy recipes you can make with feta.
What can I do with a block of feta cheese?
Crumble it into a greek salad or on top of any tomato based dish. Bake it in the oven with vegetables, put it in a sandwich with tomatoes and basil, or whip it up into a feta dip with sour cream, mayonnaise, lemon zest and fresh herbs! Your taste buds will thank you!
Baked Feta and Veggies Variations and Alternatives
Sweet potatoes are a great option to add to this traybake. They are super healthy and fibrous and add some filling carbs to the dish.
However, if you do choose to try it with large chunks of sweet potatoes, we would recommend boiling them for a few minutes first until they are slightly tender, because they won’t cook as quickly as the other vegetables. Alternatively, just chop them up really small!
A crack of black pepper and a squeeze of lemon juice once everything is baked adds a punch of flavor! Some chopped sun-dried tomatoes are also a rich, flavorful addition to be stirred through at the end, or even roasted with the rest of the veggies.
This is a hard dish to make vegan, though there are some vegan feta cheese alternatives out there, might be worth a try. It is naturally gluten free when prepared with brown rice as a side.
What Our Readers Are Saying
I was unsure of how this was going to taste, it was delicious! My kids loved it as well!
– Ruby ⭐⭐⭐⭐⭐
Just made this dish for my mother and I and we ABSOLUTELY LOVED IT. Who says vegetarian food has to be boring? Thanks for the great recipe. For sure will use it al the time!!
– Emily ⭐⭐⭐⭐⭐
This is the first recipe that I have tried off your site and it was a huge success! My husband is very particular regarding food and he thought it was very tasty, especially next day for lunch. I doubled the recipe, used vegan feta, and added oyster mushrooms for a fancier dinner. I will definitely be trying more of the delicious recipes from your site!
– Natasha ⭐⭐⭐⭐⭐
Ingredients
- ½ cup brown rice (uncooked) (this is optional, and our favourite side)
- 5 oz low fat feta cheese (use regular if you prefer)
- 1 tbsp olive oil
- 2 tbsp basil, dried (fresh is fine)
- 2 tbsp parsley, dried (fresh is fine)
- 1 clove garlic
- 1 onion (red or white)
- 1 red bell pepper (your fave colour)
- 2 good handful cherry tomatoes
- 1 chili / jalapeño
- 1 handful olives
- 10 tbsp water
- Salt to taste
Optional
- 4 tbsp hummus
- 1 handful mushrooms (sliced)
Instructions
- Preheat the oven to 180°C (360°F).
- Cook the brown rice according to package instructions.½ cup brown rice
- Cut the cheese into two equal, thin pieces and lay in baking tray.5 oz low fat feta cheese
- Layer half the dried herbs over the cheese.2 tbsp basil, dried, 2 tbsp parsley, dried
- Chop all veg (and garlic) into small pieces and chuck in a bowl.1 clove garlic, 1 onion, 1 red bell pepper, 2 good handful cherry tomatoes, 1 chili / jalapeño, 1 handful olives, 1 handful mushrooms
- Add the oil, salt, water and the other half of the herbs and mix well. (If using fresh herbs all go into this mix so they won't burn).1 tbsp olive oil, 10 tbsp water, Salt to taste
- Place the veg mixture on and all around the cheese.
- Bake for 30 mins or until veg becomes soft.
- Serve with brown rice and hummus.4 tbsp hummus
- Done!
NOTES
Nutrition
We hope you enjoyed this easy recipe for a delicious feta bake. An easy way to eat a healthy dinner!
⚡Unlock the High Protein Version of this Recipe!
Hauke Fox
I’m always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don’t like what many companies do to animals and the environment with their products.
Comments
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29 comments
Looks good! What is pfefferonen? I’ve never heard of that. Maybe we call it something different here? or maybe I’m lacking culinary knowledge. I don’t know.
Hi Heather! Thanks for reading and pointing out the pfefferonen issue!!! Well, it’s German. We had a hard time to find out how it’s called in English. So we wrote it down in German and forgot all about it. I exchanged it now to jalapeños which is actually Spanish, but that should do for English speakers as well, haha 😉
I love the bright colors in here! I love baking feta, it doesn’t melt completely and always keeps its consistency. Stunning pictures. Pinning!
Thanks for the props on the photos! I thought they were quite alright as well. Funny enough foodgawker didn’t like them 😉
Why is there so much fat and calories in a serving?
Hi Rosanne, the calories include a portion of brown rice, so you can cut down if that’s necessary. The fat comes mostly from the feta and oil (that’s cheese for you!) – you could absolutely skip the oil to save on fat and more calories 🙂
Thanks Kat from me too… This is quite interesting recipe, and you don’t even need to know to cook, students will love it 🙂
Now, my native language isn’t German, but I think that word in plural form you searched is die Pfefferoni and it can be then easily translated as the pepperoni or chili peppers.
Yeees, defintely a great recipe for students 😀
And thanks for helping us out for finding the right word. I think it’s chili peppers!!
I love all the veggies in this – I could eat the whole entire dish – and with only 500 calories in it – that wouldn’t do too much damage! 🙂
Another winner – thank y’all!
True, actually to feel completely full I’d also eat the entire dish, if you don’t add anything else 🙂
Just made this dish for my mother and I and we ABSOLUTELY LOVED IT. Who says vegetarian food has to be boring? Thanks for the great recipe. For sure will use it al the time!!
Wow, thanks so much for your feedback! Glad you and your mum liked the recipe! 😀
Everyone I fall off the healthy lifestyle wagon (12 hr work days and take out/minimal exercise) this site reminds me of how easy it is to just cut the crap and take care of myself again. This is so easy and so tasty!
Ich hab euch verliebt!!! ❤❤❤ I’ve already lost 4kg this year using your meal plan!
Aislinn, yeeeeesss!!! So great to hear and thank you so much for writing us. Reading this are definitely our highlight moments of the day! Keep rocking!
Wir haben dich auch Lieb, Aislinn! And really pleased to hear of your successes! Thanks for being around with us!
This is the first recipe that I have tried off your site and it was a huge success! My husband is very particular regarding food and he thought it was very tasty, especially next day for lunch. I doubled the recipe, used vegan feta, and added oyster mushrooms for a fancier dinner. I will definitely be trying more of the delicious recipes from your site!
I really liked this but I did remove the chilli to suit my girlfriend and used some balsamic vinegar instead. I also added some quinoa to bulk it up a bit to be a more substantial main course. I will definitely make again.
Cheers Martin! Ha yes, chilli isn’t for everyone. Nice idea with the quinoa, we often have it with garlic bread. Glad you enjoyed!
I was unsure of how this was going to taste, it was delicious! My kids loved it as well!
wohooo!! Yes, also a fave of mine! We gonna make a vid of this one in our next video sesh 🙂
What kind of olives did you use in the recipe?
Hi Erica, honestly – it varies every time! Generally my favourite (olives soaked in spices) or whatever we have leftover in the fridge 🙂
Delicious! But turned out a bit watery for me – so I shall add less water next time.
Cool you made it, Fiona! Good to know about the water, I think it must depend on the veggies themselves. Good idea to try a little less next time 🙂
Wow! This is incredible! I made extra because I had faith this would be amazing. I used the leftovers to make omelets for breakfast this morning! 100% one of my new favorite dishes.
Woohoo! Really happy to hear that! Thanks for letting us know 🙂
Woow, happy to see such awesome recipe.
It was really tasty and quick to make! Instead of chilli, I added balsamic vinegar and smoked paprika. I will be making this again. Thank you!
Yay, that’s awesome to hear! Really glad you enjoyed it. Thank you for writing – the balsamic vinegar and smoked paprika sound like declicious additions!