Baked Lemony Feta

About This Baked Lemony Feta

This Baked Lemony Feta is adapted from Melissa Clark’s Dinner in One and is one of the easiest, most flavorful sheet-pan meals you’ll ever make. Blocks of feta roast alongside sweet peppers, juicy tomatoes, shallots, lemon slices, and sausage, turning everything caramelized, bright, savory, and deeply aromatic. It’s healthy, satisfying, ridiculously simple, and perfect with crusty bread like Jim Lahey’s Stecca. Weeknight-friendly, but impressive enough for guests.

Why You’ll Love This Recipe

• Zero fuss — everything roasts on one sheet pan.

• Bright lemon + creamy feta = incredible flavor payoff.

• Roasting concentrates the tomatoes and peppers, making them sweet and jammy.

• Andouille sausage adds heat, smokiness, and richness.

• Highly adaptable: swap veggies, switch sausage types, or make it vegetarian.

• Great as a light entrée, appetizer, or part of a mezze-style spread.

Ingredients You’ll Need

• Lemons

• Bell peppers

• Cherry or grape tomatoes

• Shallots (or red onion)

• Feta blocks

• Andouille or your preferred sausage

• Olive oil

• Salt, pepper, red pepper flakes

• Fresh rosemary

• Fresh basil for garnish

• Crusty bread for serving

How to Make It

Toss sliced peppers, tomatoes, shallots, lemon, and seasonings with olive oil on a sheet pan. Nestle in the feta blocks, sliced sausage, and rosemary, then drizzle with more oil. Roast at high heat until the vegetables soften, the feta turns golden on top, and everything becomes caramelized and fragrant. Serve warm with crusty bread to scoop up the softened feta and roasted vegetables.

Tips for Success

• Use full-fat feta blocks: They roast better and brown nicely.

• Slice the lemons thinly: They soften and caramelize in the oven.

• Don’t overcrowd the pan: Helps everything roast, not steam.

• Roast on the top rack: More browning and better caramelization.

• Finish with fresh basil: Brightens the entire dish.

• Serve with good bread: Essential for scooping and soaking up juices.

Frequently Asked Questions

Can I make this vegetarian?
Yes — simply omit the sausage or replace it with chickpeas for added protein.

Can I use a different cheese instead of feta?
Halloumi or a firm goat cheese will also roast beautifully.

Can I use dried herbs instead of fresh rosemary?
Yes, but use sparingly — dried rosemary is potent.

Do the lemon slices get bitter?
Roasting mellows them. You can remove them before serving if you prefer a softer lemon flavor.

How do I store leftovers?
Refrigerate up to 3 days; reheat gently so the feta stays creamy.

What to Serve With This Dish

• Jim Lahey’s Stecca Bread

• Warm pita or focaccia

• Rice or couscous

• Simple green salad

• Roasted potatoes

• Crispy chickpeas

More Recipes You’ll Love

• Caesar Salad Recipe

• Chicken Pot Pie Recipe

• Chicken & Dumplings Recipe

• Ina Garten’s Crispy Chicken Thighs with Creamy Mustard Sauce

• Gochujang Fried Chicken Wings

• Ina Garten’s Parmesan Chicken

• Chicken Spiedini

Baked Lemony Feta with Sausage

Ingredients

2 lemons, sliced
2 large red, yellow, or orange bell peppers, sliced 1/2 inch thick
1 pint cherry or grape tomatoes
2 shallots, sliced into 1/2 inch wedges
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided, plus more for garnish
2 feta blocks
2 large fresh rosemary sprigs
1/2 cup torn fresh basil leaves, for garnish
2 sausages, sliced (I used andouille)

Instructions

Heat oven to 450°F

On a rimmed sheet pan, combine peppers, tomatoes, shallot, half the lemon slices, salt, red pepper flakes, and black pepper. Drizzle 3 tablespoons olive oil and toss until evenly coated. Nestle feta blocks, sausage and rosemary sprigs and lightly drizzle with remaining 1 tablespoon olive oil. Roast until the vegetables are tender and crisp and the feta is golden brown- about 22-30 minutes.

Serve with crusty bread- I used some homemade Jim Lahey Stecca Bread. SO. GOOD!!!!