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The Ultimate Sheet Pan Baked Feta with Summer Vegetables

A finished bowl of the Sheet Pan Baked Feta and vegetables, drizzled with balsamic glaze.

A vegetarian sheet pan dinner featuring slabs of feta cheese roasted alongside a medley of summer vegetables like sweet corn, baby bell peppers, zucchini, and scallions. The dish is brought together with a sweet and tangy balsamic-rosemary glaze that is drizzled over the top. The roasted feta and vegetables are served warm over a bed of fluffy bulgur wheat and fresh escarole or spinach for a complete and flavorful meal.

Ingredients

Scale
  • 1/2 cup balsamic vinegar
  • 1 sprig fresh rosemary plus 2 tablespoons leaves
  • 1 tablespoon honey
  • Kernels from 4 ears sweet corn
  • 8 baby bell peppers, stemmed, halved and seeded
  • 1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
  • 6 scallions, trimmed and cut into 2-inch lengths
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 12 ounces feta, cut into 1/2-inch-thick slabs
  • 1 cup fine bulgur
  • 8 cups torn inner escarole leaves or baby spinach

Instructions

  1. Place a rimmed baking sheet on the lower rack of the oven and preheat the oven to 425°F.
  2. Make the Balsamic Glaze: Combine the balsamic vinegar, rosemary sprig, and honey in a small saucepan. Bring to a boil, then lower the heat and simmer for about 2 minutes, until the mixture is thick, syrupy, and reduced to about 2 tablespoons. Set aside to cool and discard the rosemary sprig.
  3. Roast the Vegetables and Feta: Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini, and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon of salt. Drizzle with 3 tablespoons of olive oil and toss to coat.
  4. Nestle the feta slabs in among the vegetables. Roast for about 15 minutes, until the vegetables are tender and the feta is warmed through and softened.
  5. Cook the Bulgur: While the vegetables roast, combine 1 cup of water, 1 teaspoon of salt, and the remaining 1 tablespoon of olive oil in a small saucepan. Bring to a boil, then stir in the bulgur. Remove the pan from the heat, cover, and let it sit for 8 minutes. Fluff with a fork before serving.
  6. Broil to Finish: After the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil for about 2 minutes, until the cheese and vegetables are browned in spots.
  7. Assemble and Serve: Divide the escarole or spinach among 4 shallow bowls. Top with the warm bulgur, the roasted vegetables, and the baked feta. Drizzle everything with the prepared balsamic reduction and serve.

Notes

  • Preheating the baking sheet before adding the vegetables helps to achieve a better roast and caramelization.
  • The bulgur is cooked using a simple absorption method: bring the liquid to a boil, add the grain, then cover and let it stand off the heat.
  • Keep a close eye on the sheet pan when it’s under the broiler, as it can go from browned to burnt very quickly.

Nutrition

Find it online: https://cookupjoy.com/sheet-pan-baked-feta/