Colorful vegetables cook together on a sheet pan for this easy vegetarian dinner. Roasting intensifies the flavor. You can add any other vegetables to the pan. Use the ones in the recipe as a blueprint for the amounts.
Look for feta cheese in one block instead of crumbled.
Preheat oven to 450 degrees.
Place ingredients on sheet pan and roast in the oven.
To buy: 2 tomatoes, ½ pound red or yellow potatoes, 1 red onion, 1 bottle balsamic vinegar, 1 bottle dried oregano, 1 container minced garlic, 1 bunch broccoli florets, 1 block feta cheese (3 ounces needed) and 1 bunch cilantro.
Staples: olive oil.
Roasted Sheet Pan Vegetables
Yield 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
½ pound red or yellow potatoes
2 medium tomatoes, sliced
1 cup red onion, sliced
¼ pound broccoli florets cut in half (about 1½ cups)
1 cup sliced feta cheese from a block of cheese (¼- to ½-inch slices)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons dried oregano
1 teaspoon minced garlic
¼ cup cilantro leaves on top
Preheat oven to 450 degrees. Line a large baking sheet with foil and spray with olive oil spray. Wash and do not peel potatoes. Cut potatoes into slices and then cut the slices into quarters. Place in a bowl and microwave on high for one minute. Place potatoes on the sheet pan. Place the tomatoes, onion, broccoli and feta cheese slices on the sheet pan in rows. Spray with olive oil spray. Mix olive oil, balsamic vinegar, oregano and garlic together. Spoon sauce over the vegetables and cheese. Place sheet pan in the oven for 15 minutes. Divide between two dinner plates and serve.
Per serving: 511 calories (57% from fat), 32.3 g fat (13.4 g saturated, 11.4 g monounsaturated), 67 mg cholesterol, 17.2 g protein, 43.2 g carbohydrates, 5.3 g fiber, 720 mg sodium.
Article Source: The Columbian