Go Back
Pan Roasted Vegetables with Baked Feta (Vegetarian & Gluten Free) From Above In A Pan
Print Pin

Tray Roasted Vegetables with Baked Feta (Vegetarian & Gluten Free)

These roasted vegetables with baked feta cheese are perfect to eat on their own or as a side dish to you main course.
Course Main Course, Main Dish, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Healhty, One Pan, One Sheet, vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1 pan

Ingredients

  • 1 large Sweet potato cut into smaller pieces
  • 3 Potatoes washed and cut into wedges
  • 4 Beetroots washed and cut into wedges
  • 2 Carrots washed and sliced
  • 5 Button mushrooms cut into smaller pieces
  • 1 Red onion cut into wedges
  • 3-4 Garlic cloves
  • 1 can Chickpeas rinsed
  • 10-14 Cherry tomatoes
  • 2 packages Feta cheese
  • Olive oil, to taste
  • Sea salt, to taste
  • Paprika powder, to taste
  • 1-2 tbsp Lemon juice (optional)
  • Sunflower seeds, to taste
  • Pumpkin seeds, to taste
  • Fresh parsley roughly chopped

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Place the first nine ingredients on a big baking pan and drizzle olive oil over them. Season with sea salt and paprika powder and stir to combine. Bake in the oven for 25-30 minutes, until the vegetables are golden brown and almost soft the whole way thought.
  • Add the feta cheese on top of the vegetables and add some paprika powder on them. Bake for 5-10 minutes, until the feta cheese is golden brown and has melted a bit.
  • Take out of the oven, drizzle lemon juice over the pan (if using) and add sunflower seeds, pumpkin seeds and roughly chopped parsley on top. Serve immediately.