Summer Sheet Pan with Sausage and Feta

Prep Time 10

Cook Time 30

Servings

1 pint cherry tomatoes (about 14 oz)
1 large (~12 oz) zucchini, cut into bite-sized pieces
2-3 cups broccoli florets (fresh or frozen)*
4 cloves garlic (leave whole with skin on)
2 tbsp olive oil
½ tsp kosher salt
12-16 oz sausages, torn into bite-sized pieces**
8 oz block feta cheese, cut or torn into ½-1-inch pieces/cubes
4 slices crusty bread, toasted, for serving
Lemon wedges, for serving
Chopped herbs, for serving (parsley, basil, etc…)
*I tested this using frozen broccoli. I almost never buy fresh broccoli anymore unless I find it at the farmers market. It’s such a great emergency veg to keep in the freezer!
**Raw sausage works the best here, but you can also use the pre-cooked kind. You could also add some canned beans into the mix to bulk it up and add some extra fiber/plant protein.

Preheat the oven to 425F. Line a standard baking sheet with parchment paper.
Add the tomatoes, zucchini, broccoli, and garlic to the baking sheet and toss with the oil and salt to coat well. Spread out into an even layer. Scatter the sausage chunks and feta cheese all over the pan, nestling them into the veggies a bit. Top everything with some black pepper.
Bake for 30 minutes or until the sausage is deeply browned, tomatoes have burst open, and feta is starting to turn a deep golden brown in spots.
Remove the garlic cloves. Squeeze lemon all over and sprinkle with herbs. Squeeze the garlic out of the cloves and onto the toast and spread around to coat.
Tip: scoop the tomatoes onto the bread and smash/smear it around. Add some feta and any other veggies and/or a little piece of sausage for your perfect bite!

Substitutions:

To make vegetarian, use tofu in place of sausage. When you add the tofu chunks to the pan, top them with a drizzle of oil and sprinkle of salt (or toss them with oil and salt separately in a bowl before adding).
To make vegan, see above and skip the feta cheese! Serve your plates topped with some chopped toasted almonds, avocado, and an extra sprinkling of salt.
To make gluten-free, serve this as a bowl over a bed of grains or eat it in a corn tortilla.
Easily sub the bread for some cooked farro and eat it as a bowl - just toss the farro in a bit of oil and salt to flavor it. Squeeze plenty of lemon all over.
You can skip the feta and just add a few slices of cheddar or other sharp cheese to your bowls (I did this when I ran out of feta!).

Store leftovers in an airtight container for up to 5 days in the fridge or 2 months in the freezer.

Warm up the leftovers in the microwave (or in the oven) until warmed through. Top with plenty of lemon and herbs. Serve with toast.
Make it a grain salad by tossing warmed up leftovers with farro or another grain.
Make it a green salad! Toss your greens with some oil, vinegar, and salt, then top with the veggies/sausage and all the toppings.
Put a fried egg on it!
Turn it into a grilled cheese! Cut the sausage chunks into smaller pieces. Toss the sausage, veggies, and feta with a bit of extra shredded cheddar or other melty cheese. Put it between two pieces of bread and grill or pan-fry until it’s all melted and warm.