Description
A simple and healthy sheet-pan meal with roasted zucchini, seasoned chickpeas, and creamy feta—perfect for an easy weeknight dinner.
Ingredients
2 medium zucchinis, sliced into half-moons
1 (15 oz) can chickpeas, drained and rinsed
1 red onion, sliced
1 red bell pepper, chopped
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/2 cup crumbled feta cheese
2 tbsp chopped fresh parsley or dill (for garnish)
Juice of 1/2 lemon
Instructions
Prep the Oven: Preheat oven to 425°F (220°C).
Assemble on Sheet Pan: On a large sheet pan, toss zucchini, chickpeas, red onion, and bell pepper with olive oil, garlic powder, smoked paprika, oregano, red pepper flakes, salt, and pepper. Spread in a single layer.
Roast: Bake for 20–25 minutes, tossing halfway, until veggies are tender and slightly crisp at the edges.
Finish & Serve: Remove from oven, sprinkle with crumbled feta, a squeeze of lemon juice, and chopped herbs. Serve warm over couscous, rice, or enjoy on its own.
Notes
Swap in other veggies like eggplant, cherry tomatoes, or squash.
For added protein, top with a poached or fried egg.
This dish is delicious hot or cold—perfect for meal prep.
Make it vegan by using a plant-based feta or omitting cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Side Dish
- Method: Roasting, Sheet-Pan
- Cuisine: Mediterranean, Vegetarian
