It has been SO long since I have posted anything to my website, I almost don’t remember how! It’s been quite a busy season in my life, but I am trying to get back to it! I have been cooking, but not creating as many recipes and if I am honest, taking a lot of shortcuts when I could! I couldn’t manage it all for a time, so I think you will see my recipes become a bit simpler! I’d love to come up with more prep ahead ones as well!

This one is definitely easy and quick! It has just a few ingredients too, which I really enjoy. You can make this one in around 30 minutes and most of the time is hands off. There is very little prep. It has a lot of fresh ingredients too, which is nice.

Here I used Gilbert’s brand chicken sausage. They have a lot of flavors, so choose the ones you like best! Here I used the Sweet Pepper and Onion, but there are so many to choose from. They are all delicious!

Here is what you will need:

• Chicken Sausages – Gilberts or whatever brand you like
• Baby Red Potatoes
• Zucchini
• Yellow Squash
• Feta – I used reduced fat
• Herbs – I listed some in the recipe, but feel free to use what you like. Use fresh if you have them, if not, dried are fine too! (the measurements are for dry)
• Lemon Juice
• Olive Oil

Pretty basic! I love the bright and fresh Greek flavors this one has. The fact that it is all made on one sheet is another big selling point for me. Keepin’ it simple!

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Greek Sheet Pan Dinner

Course: DinnerCuisine: MediterraneanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

410

kcal

Protein

28.7

g

Fat

14.8

g

Carbohydrates

43.6

g

Ingredients

• 1.5 cups (170g) Baby Red Potatoes, quartered

• 1 medium zucchini, sliced into 1″ slices, then halved

• 1 medium yellow squash, sliced into 1″ slices then cut in half

• 3 x Gilbert’s Sweet Pepper & Onion chicken sausage links, sliced

• 1/2 cup reduced fat feta

• 1/2 tbsp olive oil

• 1 tsp salt

• 1 tsp oregano

• 1/2 tsp dill

• 1/2 tsp thyme (or a few sprigs of fresh thyme)

• 1/2 tsp pepper

• 1/2 fresh lemon

Directions

• Preheat the oven to 375 degrees.
• Add potatoes to a sheet pan and toss in olive oil. Cook for 15 minutes. Meanwhile, brown your sausage in a pan (optional).
• Add the squash, zucchini, and sausages. Sprinkle the tray with all the spices except the fresh thyme if using. Put back in the oven for 10 min or until veggies and potatoes are tender.
• Remove from the oven and sprinkle with fresh thyme, feta, and a squeeze of lemon juice. Serve.

Notes

• MFP Entry: Sprinkles and the Smiths Greek Sheet Pan Dinner