RecipeSheet Pan Baked Feta, Sausage & Veggies

Nutrition Facts
Amount per Serving
  • Calories: 390
  • Protein: 23 g
  • Total Fat: 24 g
    • Unsaturated Fat: 15 g
    • Saturated Fat: 9 g
  • Cholesterol: 110 mg
  • Total Carbohydrate: 24 g
  • Dietary Fiber: 4 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 990 mg

Everything is betta with feta— especially a sheet pan supper. This scrumptious one-sheet-wonder is all about ease and deliciousness. It’s a celebration of summer with sweet kernels of corn, bright, juicy tomatoes, and earthy zucchini. The tomatoes burst in the heat (not to mention deliver an extra nutritional punch of antioxidants), and lime slices soften and offer just the right amount of tart citrus goodness. The roasted caramelized veggies add loads of texture and flavor, and well, the savory sausage brings the dish home. If desired, you can easily make this vegetarian by increasing the veggies and omitting the sausage (or using a plant-based variety).

  • Recipe notes:

• The feta never gets melty, instead it becomes soft and smooth, and lightly toasted on the top. It adds a salty, savory indulgence to this dish.  If feta isn’t your thing, you can easily skip it.

• In the oven, the cherry tomatoes pucker and release their tangy, sweet juices, while the corn becomes toasty and caramelized. Oh, and the zucchini softens to juicy perfection.

• I use pre-cooked poultry sausage for simplicity. Choose any favorite variety, like southwestern chipotle or basil and sundried tomato, or really any type that’s on sale. I love using the precooked kind because they’ll slice easily and you just need to heat them up – there’s no worrying about whether or not they’re cooked through.

• The squeeze of fresh lime juice is optional at the end, but I suggest you have a lime ready so you can test a forkfull and see what you think. We love the additional citrus finish in my house.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 3 medium zucchinis, cut into bite-size pieces (~4 cups)
  • • 2 cups corn kernels*
  • • 1 pint cherry tomatoes (~2 cups), halved
  • • 1 lime, sliced into thin rounds
  • • 2 Tablespoons extra-virgin olive oil
  • • 1 teaspoon ground cumin
  • • 1 teaspoon kosher salt
  • • ½ teaspoon crushed red pepper flakes
  • • 6 to 8-ounce package feta block, drained and sliced into 8 sticks
  • • 12-ounce package pre-cooked poultry sausage, sliced into rounds

*If you have fresh ears of corn, slice uncooked kernels off the cob (you’ll need about 4 ears of corn to yield 2 cups). You can also use canned sweet yellow corn; one can yields about 1 ¾ cups, which is fine. Drain and pat dry before adding to mixing bowl with other veggies. To use frozen corn, thaw completely and pat dry before adding to bowl.


Preheat oven to 425°F.

Add all veggies and lime slices to a large mixing bowl and toss with olive oil. Mix in cumin, salt and pepper flakes, making sure the seasoning are well distributed. Add to baking sheet and spread everything out in a single layer. Roast on middle rack for 20 minutes.

Give veggies a good stir, then add the sausage pieces evenly throughout the pan. Nestle the feta strips in with the veggies touching the bottom of the hot pan. Bake another 10 minutes. To slightly brown the feta, finish it off under the broiler for a few minutes, but carefully watch so the veggies don’t burn.

Garnish with an optional squeeze of fresh lime juice and chopped herbs.

Try this One-Sheet Pineapple Chicken with Teriyaki Glaze!