Main Dishes-VegetarianFelicia LevinsonRed Bell Pepper, Yukon Gold Potatoes, Grape Tomatoes, Red Onion, Chickpeas, Olive Oil, Kosher Salt, Black Pepper, Feta CheeseComment

Sheet Pan Roasted Veggies with Chickpeas and Feta

Main Dishes-VegetarianFelicia LevinsonRed Bell Pepper, Yukon Gold Potatoes, Grape Tomatoes, Red Onion, Chickpeas, Olive Oil, Kosher Salt, Black Pepper, Feta CheeseComment
Sheet Pan Roasted Veggies with Chickpeas and Feta
Sheet+Pan+Roasted+Veggies+with+Chickpeas+and+Feta

At first glance, this seems like an ordinary dish. Just a mix of roasted veggies with chickpeas and feta but one bite will convince you otherwise and you’ll find yourself thinking, “where have you been all my life?!!!”

Honestly, it’s one of the yummiest new things I’ve made. So much color and flavor and texture!

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And it comes together so quickly and easily, making it a no-brainer for busy weeknights.

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The peppers and onions get that lovely caramelization which brings out their natural sweetness, as do the tomatoes, which burst and make everything nice and juicy.

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And the warmed feta balances everything out with it’s luscious, salty creaminess.

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Serve it with a nice green leafy salad for a hearty but not heavy vegetarian meal that’s guaranteed to please!

Happy Monday!

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Sheet Pan Roasted Veggies with Chickpeas and Feta

Makes at least 4 servings

Prep Time: 15 minutes; Bake Time: About 1 hour

Ingredients

  • 2 red bell peppers, seeds and ribs removed, cut into wedges

  • 4 medium Yukon Gold potatoes, cut into wedges

  • 1 container grape or cherry tomatoes

  • 2 red onions, peeled and cut into wedges

  • 15 ounce can chickpeas, rinsed and drained

  • ¼ cup extra-virgin olive oil

  • Kosher salt and black pepper

  • ¾ cup crumbled feta cheese

The Recipe

1. Preheat oven to 425ºF. Place all of the veggies and the chickpeas onto a large rimmed baking sheet. Sprinkle on a few pinches of salt and pepper and drizzle on the oil. Use your hands to toss everything around and then spread the veggies out into an even layer. Roast for 30 minutes.

2. Give everything a big stir and flatten into a single layer again. Lower the oven to 400ºF and roast for another 25-30 minutes, until the potatoes are tender and everything is beginning to get nicely browned. Remove the pan from the oven and sprinkle the feta all over the top. Return the pan to the oven for another 5 minutes or so, to allow the cheese to slightly soften. Serve immediately.

Enjoy!

Note: Recipe adapted from Dinner Uncomplicated by Claire Tansey. I made lots of changes and subs—feel free to just use this as a general guideline.

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