Quick Fix: Sheet pan veggie dish perfect fall dinner

Roasted sheet pan vegetables. (Linda Gassenheimer/TNS)
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Linda Gassenheimer Tribune News Service (TNS)

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.

Helpful Hints:

— Look for feta cheese in one block instead of crumbled.

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— If your dried oregano is over 6 months old or gray-looking, it’s time to buy a new one.

Countdown:

— Preheat oven to 450 degrees Fahrenheit.

— Prepare ingredients.

— Microwave potatoes.

— Place ingredients on sheet pan and roast in the oven.

Shopping List:

To buy: 2 tomatoes, 1/2 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

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ROASTED SHEET PAN VEGETABLES

Recipe by Linda Gassenheimer

Olive oil spray

1/2 pound red or 1 yellow potatoes

2 medium tomatoes, sliced

1 cup red onion, sliced

1/4 pound broccoli florets cut in half (about 1 1/2 cups)

1 cup sliced feta cheese from a block of cheese (1/4- to 1/2-inch slices)

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons dried oregano

1 teaspoon minced garlic

1/4 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.

Yield 2 servings.

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.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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