Sheet-Pan Roasted Vegetables with Chickpeas and Feta

Summery oven-roasted vegetables with zucchini, eggplant, bell pepper and chickpeas, flavored with thyme, oregano and olive oil and finished with crumbled feta. A simple vegetarian dish for warm summer evenings.

By yumbelo-Küche · 2 servings · 45 minutes

Ingredients

• 2 Stück Zucchini
• 1 Stück Eggplant
• 1 Stück red bell pepper
• 2 Stück Tomatoes
• 1 Stück red onion
• 2 Stück garlic cloves
• 1 Dose Chickpeas (canned, drained)
• 100 g Feta
• 3 EL Olive oil
• 1 TL dried oregano
• 1 Stück thyme sprigs
• 0.5 Stück Lemon (juice)
• Salt
• black pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the zucchini and eggplant and cut them into slices about 2 cm thick. Remove the seeds from the bell pepper and cut it into strips. Cut the onion into wedges, quarter the tomatoes, and slice the garlic thinly.
3. Toss the vegetables with 2 tbsp olive oil, salt, pepper and oregano in a large baking dish and spread them out flat.
4. Roast the vegetables in the oven for about 25 minutes, until they develop roasted flavors and are tender.
5. Fold in the drained chickpeas, the thyme sprigs and the garlic and bake for another 15 minutes.
6. Crumble the feta over the vegetables, drizzle with the remaining olive oil and the lemon juice, and serve warm.