The Ultimate Sheet Pan Baked Feta with Summer Vegetables
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Broiling, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 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
- Place a rimmed baking sheet on the lower rack of the oven and preheat the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Find it online: https://cookupjoy.com/sheet-pan-baked-feta/