Go Back
–+ servings

Sheet Pan Baked Feta, Sausage & Veggies

Everything is betta with feta— especially a sheet pan supper. This scrumptious one-sheet-wonder is all about ease and deliciousness.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients
 

  • 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
  • ½ teaspoon crushed red pepper flakes
  • 6 to 8 ounces package feta block, drained and sliced into 8 sticks, low sodium (if possible)
  • 12 ounces package pre-cooked, reduced sodium poultry sausage, sliced into rounds
  • salt and pepper, to taste (optional)
Ingredient Details to Know
*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.

Instructions
 

  • Preheat oven to 425°F.
  • Add all veggies and lime slices to a large mixing bowl and toss with olive oil. Mix in cumin 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. Add salt and pepper, to taste (optional).

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.
Author: Joy Bauer, MS, RDN, CDN
Course: Main Course
Cuisine: Mediterranean

Nutrition Information per serving

Calories: 470Carbohydrates: 23gProtein: 27gTotal Fat: 27g— Unsaturated Fat: 16g— Saturated Fat: 9gCholesterol: 70mgSodium: 860mgPotassium: 1575mgFiber: 4gTotal Sugar: 8g— Natural Sugar: 9g— Added Sugar: 0gCalcium: 252mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.