ClosePhoto:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoActive Time:15 minsTotal Time:35 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2 1/4teaspoonsza’atar, divided1teaspoongarlic powder1/2teaspoonAleppo pepper1/4teaspoonkosher salt2bell peppers(red, yellowand/ororange), cut into 2-inch squares1mediumred onion, halved and sliced 1/4-inch thick1pintcherry tomatoes, halved115-ouncecanno-salt-added chickpeas, rinsed16-ounceblockfeta cheese, cut into 1-inch piecesChopped parsleyfor garnish (optional)DirectionsPreheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mgEatingWell.com, November 2023Rate ItPrint

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Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

a recipe photo of the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Active Time:15 minsTotal Time:35 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2 1/4teaspoonsza’atar, divided1teaspoongarlic powder1/2teaspoonAleppo pepper1/4teaspoonkosher salt2bell peppers(red, yellowand/ororange), cut into 2-inch squares1mediumred onion, halved and sliced 1/4-inch thick1pintcherry tomatoes, halved115-ouncecanno-salt-added chickpeas, rinsed16-ounceblockfeta cheese, cut into 1-inch piecesChopped parsleyfor garnish (optional)DirectionsPreheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mgEatingWell.com, November 2023Rate ItPrint

Active Time:15 minsTotal Time:35 minsServings:4

Active Time:15 mins

Active Time:

15 mins

Total Time:35 mins

Total Time:

35 mins

Servings:4

Servings:

4

a photo of the ingredients to make the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2 1/4teaspoonsza’atar, divided1teaspoongarlic powder1/2teaspoonAleppo pepper1/4teaspoonkosher salt2bell peppers(red, yellowand/ororange), cut into 2-inch squares1mediumred onion, halved and sliced 1/4-inch thick1pintcherry tomatoes, halved115-ouncecanno-salt-added chickpeas, rinsed16-ounceblockfeta cheese, cut into 1-inch piecesChopped parsleyfor garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil

2 1/4teaspoonsza’atar, divided

1teaspoongarlic powder

1/2teaspoonAleppo pepper

1/4teaspoonkosher salt

2bell peppers(red, yellowand/ororange), cut into 2-inch squares

1mediumred onion, halved and sliced 1/4-inch thick

1pintcherry tomatoes, halved

115-ouncecanno-salt-added chickpeas, rinsed

16-ounceblockfeta cheese, cut into 1-inch pieces

Chopped parsleyfor garnish (optional)

DirectionsPreheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mgEatingWell.com, November 2023

Directions

Preheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mg

Preheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.

a step in making the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas

Nutrition InformationServing Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mg

Nutrition Information

Serving Size: 1 1/4 cupsCalories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mg

Serving Size: 1 1/4 cups

Calories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mg

EatingWell.com, November 2023

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