This Feta & Chickpea Roasting Pan is a vibrant, flavorful dinner that’s incredibly easy to make and even easier to clean up. It’s packed with roasted vegetables and plant-based protein, making it a healthy and satisfying meal.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25-35 minutes
Total time: 40-50 minutes
Why it’s great: Minimal cleanup, easy to customize, and loaded with roasted, flavorful vegetables. Chickpeas provide plant-based protein and fiber.
Ingredients:
- 1 large zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2-3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese (optional, or use plant-based feta)
- Fresh parsley or dill, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Combine Veggies: In a large bowl, combine the chopped zucchini, bell peppers, red onion, cherry tomatoes, and drained chickpeas.
- Season: Drizzle with olive oil, then sprinkle with oregano, thyme, salt, and pepper. Toss everything well to ensure all the vegetables are evenly coated.
- Roast: Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet.
- Roast for 25-35 minutes, or until the vegetables are tender-crisp and slightly caramelized. Make sure to stir them halfway through for even cooking.
- Serve: Remove from the oven, sprinkle with crumbled feta cheese (if you’re using it) and fresh herbs like parsley or dill. Serve hot with lemon wedges for a bright finish.
Pro-tip: For a more substantial meal, serve your Mediterranean Sheet Pan Harvest with a side of quinoa, brown rice, or warm whole-wheat pita bread.
Nutrijoy 