This post may contain affiliate links.

Pinterest Hidden Image

I am ever on the prowl for easy one-pan meals, and this Sheet Pan Mediterranean Shrimp is everything I always need.

A bowl of sheet pan Mediterranean shrimp

Juicy shrimp tossed with a medley of fresh vegetables and pantry herbs, topped with a shower of feta cheese, and livened up with a squeeze of lemon, it’s exactly the recipe to freshen up (and help out!) your dinner plans for the week.

The vibrancy, nutritional value, and general sensation of being surrounded by blue water have long made Mediterranean food one of my favorite genres, whether I’m dining out or cooking dinner at home.

Tip!

If you also love Mediterranean food or are striving to follow a Mediterranean diet be sure to check out my full list of Mediterranean-inspired recipes.

Today’s recipe is a baked riff on my classic Mediterranean Shrimp and this Mediterranean Pasta, both of which cook in one skillet.

This time instead of the stovetop, we are enlisting the help of a trusty and true kitchen workhorse: the half sheet pan.

From one-pan meals like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Shrimp and Broccoli, to stellar sides like Roasted Brussels Sprouts, with our friend the sheet pan, a healthy meal is never far from grasp.

Shrimp and vegetables on a sheet pan

How to Make Sheet Pan Mediterranean Shrimp

Straight from the pan, this Mediterranean meal offers servings of lean protein and veggies, plus satisfaction-factor ingredients like feta, olives, and lemon.

To round out the meal, serve it with brown rice or Lemon Rice for dinner, then enjoy the leftovers on top of greens the next day for a Greek-inspired salad.

The Ingredients

  • Shrimp. The delicious lean protein component of our meal. Shrimp cook in minutes and are packed with vitamins and minerals.
  • Artichoke Hearts. An earthy veggie that instantly gives this dish a Mediterranean flavor and feel. Plus, they’re rich in fiber and antioxidants.
  • Grape Tomatoes. Little, sweet pops of color and flavor.
  • Kalamata Olives. Richly-flavored kalamata olives add to the Mediterranean flair of this dish and give it a hint of saltiness.

Market Swap

  • Not a fan of olives? You can omit them from the recipe. Since olives are salty, prior to serving, add a sprinkle of additional kosher salt to taste.
  • Instead of olives, you can substitute 2 to 3 tablespoons of rinsed and drained capers.
  • Red Onion. With their beautiful color and delicious taste, red onions are a fabulous addition to this recipe.
  • Zucchini. Sweet and scrumptious. Zucchini is also rich in antioxidants and fiber.
  • Lemon Zest + Juice. Adds brightness and acidity that emphasizes all the Mediterranean flavors.
  • Feta. Salty, creamy feta cheese pairs wonderfully with the other ingredients in this dish.
  • Parsley. A shower of parsley adds freshness and helps the other flavors pop.

The Directions

Dressing in a bowl
  1. For the vegetables: Whisk the marinade ingredients together in a bowl.
Vegetables in a bowl
  1. Add the vegetables and toss to combine.
Vegetables being roasted on a baking sheet
  1. Bake the vegetables at 450 degrees F for 12 minutes.
Raw seafood in a bowl
  1. Toss the shrimp with the marinade ingredients.
Raw shrimp and vegetables on a sheet pan
  1. Place the shrimp on the baking sheet with the vegetables.
Sheet pan Mediterranean shrimp
  1. Bake for 6 to 10 minutes more. Remove from the oven, and top with feta, parsley, and lemon juice. DIG IN!
Shrimp, vegetables, and feta on a baking sheet

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 2 days.
  • To Reheat. Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.

Storage Tip

I don’t recommend freezing this dish, as the texture of the shrimp and vegetables will not hold up once thawed.

Mediterranean sheet pan shrimp in a bowl

Meal Plan Tip

Mix the vegetable sauce together up to 1 day in advance and refrigerate it. Chop all the vegetables up to 1 day in advance. Refrigerate them in a separate airtight storage container.

Leftover Ideas

Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad (they would also be delicious served over this Arugula Salad). Or, toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad. Drizzle with extra lemon juice and olive oil as needed.

Shrimp, vegetables, and cheese on a baking sheet

What to Serve with Mediterranean Shrimp

In addition to the bread and rice options mentioned below, here are a few more dishes that would be tasty with this recipe:

Healthy Mediterranean shrimp with vegetables

Recommended Tools to Make this Recipe

If one-pan prowess speaks to you too, be sure to check out my full collection of one-pot meals.

Like this sheet pan Mediterranean shrimp, they prove you don’t need to dirty a bunch of dishes to deliver a delish dinner!

A bowl of sheet pan Mediterranean shrimp
SaveReviewPrint

Sheet Pan Mediterranean Shrimp

4.90 From 69 reviews . Help us out! Review HERE.Help out & review HERE
AUTHOR: Erin Clarke
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 4 servings
SaveReviewPrint
This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!

Ingredients
  

FOR THE VEGETABLES:

  • 1 medium lemon zest and 3 to 4 tablespoons juice, divided
  • 1 ½ tablespoons extra-virgin olive oil
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon kosher salt plus additional for serving
  • ¼ teaspoon ground black pepper plus additional serving
  • 1 teaspoon dried oregano
  • 12 to 14 ounces quartered artichoke hearts (canned or jarred), drained and patted dry
  • 1 pint grape tomatoes left whole
  • ¼ cup kalamata olives pitted and coarsely chopped
  • 1 red onion cut into ½-inch slices
  • 1 medium zucchini

FOR THE SHRIMP:

  • 1 tablespoon freshly squeezed lemon juice from the same lemon above
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon kosher salt
  • 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Prepared lemon rice or brown rice or toasted baguette slices for serving

Instructions
 

  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
    Dressing in a bowl
  • Add the artichokes, tomatoes, olives, and onion.
    Vegetables in a bowl
  • Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.
  • Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
    Vegetables being roasted on a baking sheet
  • Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, and salt. Add the shrimp and toss to coat.
    Raw seafood in a bowl
  • Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.
    Raw shrimp and vegetables on a sheet pan
  • Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
    Sheet pan Mediterranean shrimp
  • Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.

Notes

  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • I don’t recommend freezing this dish, as the texture of the shrimp may change once thawed.

Nutrition

Serving: 1(of 4), without bread or riceCalories: 328kcalCarbohydrates: 17gProtein: 29gFat: 16gSaturated Fat: 5gCholesterol: 302mgPotassium: 628mgFiber: 5gSugar: 8gVitamin A: 1419IUVitamin C: 51mgCalcium: 313mgIron: 4mg

More Sheet Pan Meals

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better! From time to time we’ll send you the best of Well Plated. You can unsubscribe anytime.
Smiling woman in a white shirt chops a red bell pepper on a cutting board with vegetables in a bright kitchen.

Erin Clarke

Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 190,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here


Comments

Leave a comment

    1. Hi Bernadette! All of the ingredients are listed in the recipe card, which is just above the comments. If you have trouble finding it, you can hit “jump to recipe” at the top.

      Reply

  4. This dish was delicious! The ease of a one dish meal combined with the ‘tang’ of fresh lemon & the ‘salty’ feta and black olives was awesome. I served it over long grain, brown rice topped with the fresh parsley as instructed = a win/win dish for my household! Thanks Erin :-)5 stars

    Reply

  7. Yummy! my kids loved it. I didnt have artichokes so I used hearts of palm instead and it worked out great5 stars

    Reply

  8. One of the BEST recipes I’ve tried in a while! So easy to make too! I marinated the shrimp a couple hours ahead of time too which made it even easier! I also paired w brown rice. MAKE THIS DISH! You won’t be disappointed!! 🤤5 stars

    Reply

  10. Super recipe! I totally winged it without the artichoke or red onion and it was still delicious and easy. Next time, I will have the other two ingredients. I served it over spaghetti.

    Reply

  11. This is going to become a new staple! Made it this week for meal prep and it was so delicious! It’s the perfect summer meal and the flavors go so well together. My husband and I both agreed we loved how we felt satisfied but not heavy after eating it. Paired it with quinoa and fresh feta – YUM!5 stars

    Reply

  12. My husband and I loved this dish! He kept a saying, “so much flavor!” Perfect one dish dinner for a lover of Mediterranean style food!5 stars

    Reply

  13. I liked this recipe. But my tomato got pretty mushy, May just put them in maybe 5 or so minutes later. I will marinate shrimp an hour or so before cooking, just to get a bit more flavoring. But other than those simple fixes for my taste, I loved it. Will make again for my hubby.5 stars

    Reply

  15. ThiS MEAL WAS SO Good. EXCEPT FOR THe fact THAT SOME OF THE shrimps had a nastY FISHY TASTE TO THEM. wE ALso found out that there was a shrimp recall IMMEDdiately after consuming, which`MADE us feel terrible about our dinner choice. 5 stars for tastiness!

    Reply

  16. We really enjoyed this recipe. I seasoned my shrimp with Cajun seasoning in addition to using the marinade called for in the recipe. I ate mine over romaine lettuce so topped it off with a Greek-style salad dressing (homemade) and served my husband’s over rice. He used some of the dressing on his serving as well. It was delicious! Love your recipes and also have your cookbook!!5 stars

    Reply

    1. Hi Missi! I’m sorry that was a typo. The garlic is only for the vegetables! Hope this helps! So glad you enjoyed it!

      Reply

  20. I’d seen a recipe for sheet pan shrimp somewhere & wanted to make it. Couldn’t find that recipe so looked on Google & found your recipe. I made it & it was a hit. Our daughter in law said she’d buy the ingredients so we could have it again tomorrow. We will have it again soon-just maybe not tomorrow. Thanks.5 stars

    Reply

  21. Just made this and omg it is amazing!! The feta takes it over the top! I served it with no side….not even rice and it wasn’t missed. It was hearty and filling on its own. I did double the shrimp.5 stars

    Reply

  22. Wow! This is wonderful. Watch the shrimp they cook fast at 450 F. Even2 days later it’s still good. I will be making this again.5 stars

    Reply

  24. I can’t say enough about how good this dish is. The flavors were outstanding. For me I’ll cook the vegetables a little less next time( I like mine a bit crunchy) and definitely watch the shrimp. But super delicious.5 stars

    Reply

  25. This was absolutely delicious. Thank you so much. It will become a family favorite. I didn’t have zucchini or olives so I added orange bell pepper and also used the oil from the artichokes (I get mine at Costco) as the main oil for the whole dish. I can’t wait to try it with the kalamata olives (which I absolutely love) and the zucchini. Like other readers, we didn’t serve it with any starch, but just ate it on its own. I can’t stop thinking about it. I’m obsessed!5 stars

    Reply

  28. So easy & delicious! I’m not an olive fan so I tossed in a few capers & it was incredible. Served over the lemon rice really takes it over the top. Thank you!5 stars

    Reply

  30. This was so easy and so delicious that I’ve shared the recipe with several people already. I’m making it tonight for some friends that are coming over! To keep calories down, I eat it without rice. Heats up REALLY well too!5 stars

    Reply

  32. i gave this recipe 4 stars because I can tell it will be delicious but it appears to have artichoke hearts in it and I don’t see them in the recipe!4 stars

    Reply

    1. Hi JMK! I’m so confused because I see them listed as the #7 ingredient in the recipe card. Could you please check again?

      Reply

      1. Thanks, I see them now. If they were listed the other day I must have somehow missed them despite reading through the recipes a number of times.

        Reply

  35. This sheet plan shrimp was absolutely incredible. This dish is so beautiful, restaurant quality for sure. We loved it served over quinoa.5 stars

    Reply

  36. Another terrific recipe! I didn’t have feta, but grated some parm instead. Also, super versatile! I changed up the veggies to use what I had on hand and served over spaghetti squash for a delicious low carb meal. Thanks again Erin!5 stars

    Reply

  37. Every one of your recipes has been wonderful, but this was an absolute hit!! And it was quick and easy. We added some squash to ours, and I think we will experiment with some other veggies. Will be making this again very soon!5 stars

    Reply

  39. This was absolutely easy to make and also delicious. Making again tonight for company. What wine would you recommend ?5 stars

    Reply

    1. Hi Jill! I’d go with anything white such as Pinot Blanc, Sauvignon Blanc or Chardonnay. Hope this helps!

      Reply

  40. This recipe is amazing. Fresh and bursting with flavor, and the sheet pan preparation makes clean up a breeze. I always serve it with the Lemon Rice as suggested. Delicious together!5 stars

    Reply

  41. SO GOOD. Measured with my heart on the red pepper flakes so the shrimp was a bit spicy. Otherwise followed the recipe exactly as written. Fixed some roasted potatoes as a side for my hubby, and I just loaded up on the veggies. Easy, yummy, quick summer dinner. Thanks Erin!5 stars

    Reply

  42. I loved this….it has all of my favorite flavors. I added eggplant and asparagus which was so good. I also added capers at the end. I will absolutely make this again. Thank you for sharing :)5 stars

    Reply

  43. I made this but instead of feta cheese I used mozzarella cheese instead. I cannot stand the taste of feta cheese. This is a recipe I will be eating in steady rotation, as the only “meat” I eat is seafood, fish, or chicken.
    I do have a question: the nutritional info lists all except Sodium. Is there a way to find that number value.
    I used to do all the planning and cooking for someone who was on a medically needed high-protein low-salt diet and I used many of your recipes because it listed the amounts of the protein and fiber. I know the numbers are not exact but it is a huge help when the recipe already has that figured out for you. It is a big help to those of us that were/are caregivers. People who have asked me for the recipes I cooked have told me how much they love the nutritional info on them. I always tell them thank goodness there are people like you to do all that for us. Thank You!!!5 stars

    Reply

    1. Glad you enjoyed it, Pam! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

      Reply

  44. We absolutely loved this recipe. We did make a couple of changes as we didn’t have artichokes or zucchini – substituted Brussels sprouts and pea pods. Used chipotle pepper flakes and did not add the lemon juice at the end as my DH is not a fan. Served with focaccia! This recipe is a keeper! Thanks Erin!5 stars

    Reply

  45. I love this recipe so much…I have made it twice made it with different veggies each time. I have added eggplant and asparagus as well as spinach and peppers. I also add capers at the end. Served over rice one time and orzo the next.Thank you so for sharing!!5 stars

    Reply

  46. Absolutely delicious! I made it without olives (as they are not my husband’s favorite) and it was still wonderful. We enjoyed it over lemon rice.5 stars

    Reply

  48. We really liked this. Prepared it for company, doubling recipe. Looked so pretty and enjoyed by all. Next time will add a few more artichokes, yum! Served leftovers on salad next evening. Thanks for this recipe.5 stars

    Reply

  49. Made this for the first time and it is an instant favorite and landed in the remake soon pile of recipes. Healthy, flavorful, and a quick absolutely delightful meal. I made a simple lemon rice to accompany it and it was so good even when you were full you kept wanting just another bite. Found some delightful tomato and basil feta cheese that just added to the overall flavor profile. Also, as easy as Home Chef overall and way more affordable! I’ve saved your page and will be coming back repeatedly.5 stars

    1
    Reply

  50. This was absolutely delicious. Made exactly as written except omitted olives. Will put this on our repeat list to make again.5 stars

    Reply

  52. I would make this recipe again. It was easy and the flavors melded so well. I tried crusty bread on the side and it was a delicious combination.5 stars

    Reply

    1. Hi Jerry, I would thaw it first but it might work with the frozen. I just haven’t tested it so it is hard for me to say. Let me know how it goes if you experiment with it!

      Reply

    1. Hi Bernadette! All of the ingredients are listed in the recipe card, which is just above the comments. If you have trouble finding it, you can hit “jump to recipe” at the top.

      Reply

  4. This dish was delicious! The ease of a one dish meal combined with the ‘tang’ of fresh lemon & the ‘salty’ feta and black olives was awesome. I served it over long grain, brown rice topped with the fresh parsley as instructed = a win/win dish for my household! Thanks Erin :-)5 stars

    Reply

  7. Yummy! my kids loved it. I didnt have artichokes so I used hearts of palm instead and it worked out great5 stars

    Reply

  8. One of the BEST recipes I’ve tried in a while! So easy to make too! I marinated the shrimp a couple hours ahead of time too which made it even easier! I also paired w brown rice. MAKE THIS DISH! You won’t be disappointed!! 🤤5 stars

    Reply

  10. Super recipe! I totally winged it without the artichoke or red onion and it was still delicious and easy. Next time, I will have the other two ingredients. I served it over spaghetti.

    Reply

  11. This is going to become a new staple! Made it this week for meal prep and it was so delicious! It’s the perfect summer meal and the flavors go so well together. My husband and I both agreed we loved how we felt satisfied but not heavy after eating it. Paired it with quinoa and fresh feta – YUM!5 stars

    Reply

  12. My husband and I loved this dish! He kept a saying, “so much flavor!” Perfect one dish dinner for a lover of Mediterranean style food!5 stars

    Reply

  13. I liked this recipe. But my tomato got pretty mushy, May just put them in maybe 5 or so minutes later. I will marinate shrimp an hour or so before cooking, just to get a bit more flavoring. But other than those simple fixes for my taste, I loved it. Will make again for my hubby.5 stars

    Reply

  15. ThiS MEAL WAS SO Good. EXCEPT FOR THe fact THAT SOME OF THE shrimps had a nastY FISHY TASTE TO THEM. wE ALso found out that there was a shrimp recall IMMEDdiately after consuming, which`MADE us feel terrible about our dinner choice. 5 stars for tastiness!

    Reply

  16. We really enjoyed this recipe. I seasoned my shrimp with Cajun seasoning in addition to using the marinade called for in the recipe. I ate mine over romaine lettuce so topped it off with a Greek-style salad dressing (homemade) and served my husband’s over rice. He used some of the dressing on his serving as well. It was delicious! Love your recipes and also have your cookbook!!5 stars

    Reply

    1. Hi Missi! I’m sorry that was a typo. The garlic is only for the vegetables! Hope this helps! So glad you enjoyed it!

      Reply

  20. I’d seen a recipe for sheet pan shrimp somewhere & wanted to make it. Couldn’t find that recipe so looked on Google & found your recipe. I made it & it was a hit. Our daughter in law said she’d buy the ingredients so we could have it again tomorrow. We will have it again soon-just maybe not tomorrow. Thanks.5 stars

    Reply

  21. Just made this and omg it is amazing!! The feta takes it over the top! I served it with no side….not even rice and it wasn’t missed. It was hearty and filling on its own. I did double the shrimp.5 stars

    Reply

  22. Wow! This is wonderful. Watch the shrimp they cook fast at 450 F. Even2 days later it’s still good. I will be making this again.5 stars

    Reply

  24. I can’t say enough about how good this dish is. The flavors were outstanding. For me I’ll cook the vegetables a little less next time( I like mine a bit crunchy) and definitely watch the shrimp. But super delicious.5 stars

    Reply

  25. This was absolutely delicious. Thank you so much. It will become a family favorite. I didn’t have zucchini or olives so I added orange bell pepper and also used the oil from the artichokes (I get mine at Costco) as the main oil for the whole dish. I can’t wait to try it with the kalamata olives (which I absolutely love) and the zucchini. Like other readers, we didn’t serve it with any starch, but just ate it on its own. I can’t stop thinking about it. I’m obsessed!5 stars

    Reply

  28. So easy & delicious! I’m not an olive fan so I tossed in a few capers & it was incredible. Served over the lemon rice really takes it over the top. Thank you!5 stars

    Reply

  30. This was so easy and so delicious that I’ve shared the recipe with several people already. I’m making it tonight for some friends that are coming over! To keep calories down, I eat it without rice. Heats up REALLY well too!5 stars

    Reply

  32. i gave this recipe 4 stars because I can tell it will be delicious but it appears to have artichoke hearts in it and I don’t see them in the recipe!4 stars

    Reply

    1. Hi JMK! I’m so confused because I see them listed as the #7 ingredient in the recipe card. Could you please check again?

      Reply

      1. Thanks, I see them now. If they were listed the other day I must have somehow missed them despite reading through the recipes a number of times.

        Reply

  35. This sheet plan shrimp was absolutely incredible. This dish is so beautiful, restaurant quality for sure. We loved it served over quinoa.5 stars

    Reply

  36. Another terrific recipe! I didn’t have feta, but grated some parm instead. Also, super versatile! I changed up the veggies to use what I had on hand and served over spaghetti squash for a delicious low carb meal. Thanks again Erin!5 stars

    Reply

  37. Every one of your recipes has been wonderful, but this was an absolute hit!! And it was quick and easy. We added some squash to ours, and I think we will experiment with some other veggies. Will be making this again very soon!5 stars

    Reply

  39. This was absolutely easy to make and also delicious. Making again tonight for company. What wine would you recommend ?5 stars

    Reply

    1. Hi Jill! I’d go with anything white such as Pinot Blanc, Sauvignon Blanc or Chardonnay. Hope this helps!

      Reply

  40. This recipe is amazing. Fresh and bursting with flavor, and the sheet pan preparation makes clean up a breeze. I always serve it with the Lemon Rice as suggested. Delicious together!5 stars

    Reply

  41. SO GOOD. Measured with my heart on the red pepper flakes so the shrimp was a bit spicy. Otherwise followed the recipe exactly as written. Fixed some roasted potatoes as a side for my hubby, and I just loaded up on the veggies. Easy, yummy, quick summer dinner. Thanks Erin!5 stars

    Reply

  42. I loved this….it has all of my favorite flavors. I added eggplant and asparagus which was so good. I also added capers at the end. I will absolutely make this again. Thank you for sharing :)5 stars

    Reply

  43. I made this but instead of feta cheese I used mozzarella cheese instead. I cannot stand the taste of feta cheese. This is a recipe I will be eating in steady rotation, as the only “meat” I eat is seafood, fish, or chicken.
    I do have a question: the nutritional info lists all except Sodium. Is there a way to find that number value.
    I used to do all the planning and cooking for someone who was on a medically needed high-protein low-salt diet and I used many of your recipes because it listed the amounts of the protein and fiber. I know the numbers are not exact but it is a huge help when the recipe already has that figured out for you. It is a big help to those of us that were/are caregivers. People who have asked me for the recipes I cooked have told me how much they love the nutritional info on them. I always tell them thank goodness there are people like you to do all that for us. Thank You!!!5 stars

    Reply

    1. Glad you enjoyed it, Pam! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

      Reply

  44. We absolutely loved this recipe. We did make a couple of changes as we didn’t have artichokes or zucchini – substituted Brussels sprouts and pea pods. Used chipotle pepper flakes and did not add the lemon juice at the end as my DH is not a fan. Served with focaccia! This recipe is a keeper! Thanks Erin!5 stars

    Reply

  45. I love this recipe so much…I have made it twice made it with different veggies each time. I have added eggplant and asparagus as well as spinach and peppers. I also add capers at the end. Served over rice one time and orzo the next.Thank you so for sharing!!5 stars

    Reply

  46. Absolutely delicious! I made it without olives (as they are not my husband’s favorite) and it was still wonderful. We enjoyed it over lemon rice.5 stars

    Reply

  48. We really liked this. Prepared it for company, doubling recipe. Looked so pretty and enjoyed by all. Next time will add a few more artichokes, yum! Served leftovers on salad next evening. Thanks for this recipe.5 stars

    Reply

  49. Made this for the first time and it is an instant favorite and landed in the remake soon pile of recipes. Healthy, flavorful, and a quick absolutely delightful meal. I made a simple lemon rice to accompany it and it was so good even when you were full you kept wanting just another bite. Found some delightful tomato and basil feta cheese that just added to the overall flavor profile. Also, as easy as Home Chef overall and way more affordable! I’ve saved your page and will be coming back repeatedly.5 stars

    1
    Reply

  50. This was absolutely delicious. Made exactly as written except omitted olives. Will put this on our repeat list to make again.5 stars

    Reply

  52. I would make this recipe again. It was easy and the flavors melded so well. I tried crusty bread on the side and it was a delicious combination.5 stars

    Reply

    1. Hi Jerry, I would thaw it first but it might work with the frozen. I just haven’t tested it so it is hard for me to say. Let me know how it goes if you experiment with it!

      Reply