24 Mediterranean Diet Dinners You Can Make on a Sheet Pan

There’s something magical about the simplicity of sheet pan dinners. As someone who values both nutrition and convenience, I’ve found that the Mediterranean diet and sheet pan cooking are a match made in culinary heaven. With just one pan and minimal cleanup, you can create vibrant, flavorful meals that transport you straight to the sun-drenched coasts of Greece, Italy, and Spain.

The Mediterranean diet has consistently ranked as one of the healthiest eating patterns in the world, celebrated for its emphasis on fresh vegetables, heart-healthy olive oil, lean proteins, and whole grains. When combined with the ease of sheet pan cooking, it becomes an accessible way to bring nutritious, delicious meals to your table without spending hours in the kitchen.

In this article, I’m sharing 24 Mediterranean-inspired sheet pan dinners that will revolutionize your weeknight cooking routine. From succulent roasted fish to colorful vegetable medleys, these recipes deliver on both flavor and health benefits while keeping cleanup to a minimum.

What Makes a Meal Mediterranean?

Before diving into the recipes, let’s understand what characterizes the Mediterranean diet:

Olive Oil : The cornerstone of Mediterranean cooking, used liberally as the primary source of fat

Fresh Vegetables and Fruits : Abundant in every meal, providing essential vitamins, minerals, and fiber

Legumes, Nuts, and Seeds : Important sources of plant protein and healthy fats

Whole Grains : Featured regularly in moderate portions

Fish and Seafood : Consumed at least twice weekly, rich in omega-3 fatty acids

Poultry, Eggs, and Dairy : Enjoyed in moderate amounts

Red Meat : Limited to occasional consumption

Herbs and Spices : Used generously to add flavor without extra salt

The beauty of sheet pan cooking lies in how perfectly it complements these Mediterranean principles. Roasting vegetables intensifies their natural sweetness, olive oil helps achieve that perfect caramelization, and lean proteins cook alongside everything else, absorbing the aromatic flavors of herbs and spices.

Benefits of Sheet Pan Cooking

Sheet pan meals offer numerous advantages that make them ideal for busy weeknights:

• Minimal cleanup – Just one pan means less time washing dishes
• Hands-off cooking – Once it’s in the oven, you’re free to handle other tasks
• Even cooking – The flat surface ensures food cooks uniformly
• Versatility – Works for virtually any combination of proteins and vegetables
• Perfect for meal prep – Easy to scale up for multiple meals
• Caramelization – The shallow sides allow better air circulation for delicious browning

Essential Equipment for Mediterranean Sheet Pan Cooking

To set yourself up for success, here are the basic tools you’ll need:

Quality Sheet Pans : Invest in heavy-duty, rimmed baking sheets that won’t warp at high heat. I recommend having at least two in your kitchen arsenal.

Parchment Paper or Silicone Mats : These prevent sticking and make cleanup even easier.

Kitchen Tongs : Perfect for flipping ingredients without damaging them.

Sharp Chef’s Knife : Essential for prepping vegetables quickly and efficiently.

Olive Oil Sprayer : Helps distribute olive oil evenly across your ingredients.

Instant-Read Thermometer : Ensures proteins like chicken and fish are perfectly cooked.

Now, let’s explore 24 Mediterranean sheet pan dinners that will transform your weeknight cooking routine!

Fish and Seafood Sheet Pan Dinners

1. Greek-Style Lemon Garlic Cod with Roasted Vegetables

This bright, zesty dinner features flaky cod fillets nestled among colorful bell peppers, cherry tomatoes, red onions, and zucchini.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 bell peppers (red and yellow), sliced
• 1 medium zucchini, sliced into half-moons
• 1 pint cherry tomatoes
• 1 red onion, sliced into wedges
• 1/4 cup Kalamata olives, pitted
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 lemons (1 sliced, 1 for juice)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. In a large bowl, toss vegetables with 2 tablespoons olive oil, half the garlic, 1 teaspoon oregano, salt, and pepper.
3. Spread vegetables on the sheet pan and roast for 15 minutes.
4. Meanwhile, pat cod fillets dry and season with salt, pepper, remaining oregano, and thyme.
5. Remove pan from oven, create spaces for the fish among the vegetables.
6. Place cod fillets in the cleared spaces, drizzle with remaining olive oil, and top with remaining garlic and lemon slices.
7. Return to oven and bake for 10-12 minutes until fish flakes easily.
8. Squeeze fresh lemon juice over everything and garnish with parsley before serving.

Serving suggestion: Pair with a side of cooked farro or a slice of crusty whole grain bread to complete the meal.

2. Mediterranean Shrimp and Artichoke Bake

This protein-packed dinner combines succulent shrimp with artichoke hearts, cherry tomatoes, and feta cheese for a Greek-inspired feast.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 pint cherry tomatoes
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Zest and juice of 1 lemon
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 450°F. Line a sheet pan with parchment paper.
2. In a large bowl, combine artichokes, tomatoes, bell pepper, and onion. Toss with 2 tablespoons olive oil, half the garlic, oregano, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 15 minutes.
4. In the same bowl, toss shrimp with remaining olive oil, garlic, red pepper flakes, lemon zest, salt, and pepper.
5. Remove pan from oven, add shrimp on top of the vegetables.
6. Return to oven and bake for 8-10 minutes until shrimp are pink and opaque.
7. Drizzle with lemon juice, sprinkle with feta cheese and dill before serving.

Serving suggestion: Serve over a bed of cooked quinoa or with toasted whole grain pita bread for a complete meal.

3. Moroccan-Spiced Salmon with Chickpeas and Carrots

This North African-inspired dish pairs spice-rubbed salmon with roasted chickpeas and carrots for a protein and fiber-rich dinner.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 large carrots, sliced into 1/2-inch rounds
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a small bowl, mix cumin, coriander, paprika, cinnamon, turmeric, cayenne (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. In a large bowl, toss chickpeas, carrots, and onion with 2 tablespoons olive oil and half the spice mixture. Add garlic and toss again.
4. Spread chickpea mixture on the sheet pan and roast for 20 minutes.
5. Meanwhile, pat salmon fillets dry and rub with remaining olive oil and spice mixture.
6. Remove pan from oven, push chickpea mixture to the sides to make room for the salmon.
7. Place salmon fillets in the center and return to oven for 12-15 minutes until salmon is cooked through.
8. Drizzle with lemon juice and garnish with cilantro before serving.

Serving suggestion: Serve with a side of steamed couscous or a simple cucumber and tomato salad.

4. Sicilian-Style Swordfish with Capers and Olives

This bold-flavored dish brings the taste of Sicily to your dinner table with minimal effort.

Ingredients:

• 4 swordfish steaks (about 6 oz each)
• 1 pint cherry tomatoes
• 1 fennel bulb, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup green olives, pitted
• 2 tablespoons capers, drained
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Zest and juice of 1 lemon
• 2 tablespoons fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a bowl, toss tomatoes, fennel, bell pepper, olives, and capers with 2 tablespoons olive oil, garlic, oregano, red pepper flakes, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 15 minutes.
4. Season swordfish with salt, pepper, and lemon zest.
5. Create spaces among the vegetables for the fish. Place swordfish steaks in the cleared areas and drizzle with remaining olive oil.
6. Return to oven and roast for 10-12 minutes until fish is just cooked through.
7. Drizzle with lemon juice and garnish with fresh basil before serving.

Serving suggestion: Serve with roasted baby potatoes tossed with olive oil and herbs.

Poultry Sheet Pan Dinners

5. Greek Chicken with Lemon Potatoes

This classic combination features zesty, herb-rubbed chicken thighs with lemony potatoes that crisp beautifully in the oven.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 1 large red onion, cut into wedges
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 lemons (1 sliced, 1 for juice)
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• 1/2 cup chicken broth
• 1/3 cup crumbled feta cheese (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss potatoes and onion with 2 tablespoons olive oil, half the garlic, 1 tablespoon oregano, paprika, salt, and pepper.
3. Spread potato mixture on the sheet pan, pour chicken broth over potatoes, and roast for 20 minutes.
4. Meanwhile, pat chicken thighs dry and season with salt, pepper, remaining oregano, and thyme.
5. Remove pan from oven, push potatoes to one side, and add chicken thighs, skin side up.
6. Drizzle chicken with remaining olive oil, top with lemon slices and remaining garlic.
7. Return to oven and roast for 25-30 minutes until chicken reaches 165°F and potatoes are tender.
8. Squeeze fresh lemon juice over everything, sprinkle with feta (if using) and parsley before serving.

Serving suggestion: Add a Greek salad with cucumbers, tomatoes, and red onions on the side.

6. Tuscan Herb Turkey Meatballs with Roasted Vegetables

These lean turkey meatballs are packed with fresh herbs and roasted alongside a colorful array of vegetables.

Ingredients for meatballs:

• 1 lb ground turkey (93% lean)
• 1/2 cup whole wheat breadcrumbs
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Ingredients for vegetables:

• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 pint cherry tomatoes
• 1 red onion, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 2 tablespoons fresh basil, torn

Instructions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a bowl, mix all meatball ingredients until just combined. Form into 16-20 meatballs, about 1.5 inches in diameter.
3. In another bowl, toss all vegetables with olive oil, garlic, Italian herbs, salt, and pepper.
4. Spread vegetables on the sheet pan, leaving spaces for the meatballs.
5. Place meatballs among the vegetables and bake for 20-25 minutes, until meatballs reach 165°F internally and vegetables are tender.
6. Garnish with fresh basil before serving.

Serving suggestion: Serve over cooked farro or whole wheat pasta tossed with a bit of olive oil.

7. Spanish-Style Chicken with Chorizo and Bell Peppers

This colorful, smoky dish combines chicken thighs with traditional Spanish flavors for a hearty weeknight meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 4 oz dry-cured chorizo, sliced
• 2 bell peppers (red and yellow), sliced
• 1 large Spanish onion, sliced
• 1 pint cherry tomatoes
• 1/4 cup green olives, pitted
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss bell peppers, onion, tomatoes, chorizo, and olives with 2 tablespoons olive oil, half the garlic, oregano, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 15 minutes.
4. Meanwhile, pat chicken thighs dry and season with salt, pepper, and smoked paprika.
5. Remove pan from oven, create spaces for chicken among the vegetables.
6. Place chicken thighs, skin side up, in the cleared spaces and drizzle with remaining olive oil and garlic.
7. Return to oven and roast for 25-30 minutes until chicken reaches 165°F and skin is crispy.
8. Garnish with fresh parsley before serving.

Serving suggestion: Serve with a simple green salad dressed with olive oil and vinegar.

8. Middle Eastern Chicken Shawarma with Roasted Chickpeas

This sheet pan version of the popular street food combines spice-marinated chicken with crispy roasted chickpeas.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 red onion, sliced
• 2 bell peppers (any color), sliced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

For serving:

• Tzatziki sauce
• Lemon wedges
• Whole wheat pita bread (optional)

Instructions:

1. In a bowl, whisk together olive oil, garlic, lemon juice, and all spices.
2. Place chicken thighs in a large zip-top bag, add half the marinade, and massage to coat. Refrigerate for at least 30 minutes (or up to 8 hours).
3. Preheat oven to 425°F. Line a sheet pan with parchment paper.
4. In a large bowl, toss chickpeas, bell peppers, and onion with remaining marinade.
5. Spread chickpea mixture on the sheet pan and roast for 15 minutes.
6. Remove pan from oven, push chickpea mixture to the sides, and add marinated chicken thighs.
7. Return to oven and roast for 20-25 minutes until chicken reaches 165°F internally.
8. Let chicken rest for 5 minutes, then slice against the grain.
9. Garnish with fresh cilantro and serve with tzatziki sauce and lemon wedges.

Serving suggestion: Serve with a cucumber and tomato salad dressed with olive oil and lemon juice.

Vegetarian and Vegan Sheet Pan Dinners

9. Greek-Style Roasted Vegetables with Halloumi

This vegetarian sheet pan dinner features squeaky halloumi cheese and a colorful array of Mediterranean vegetables.

Ingredients:

• 8 oz halloumi cheese, cut into 1/2-inch slices
• 1 eggplant, cubed
• 2 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 1/3 cup Kalamata olives, pitted
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss all vegetables and olives with olive oil, garlic, oregano, thyme, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 25 minutes.
4. Remove pan from oven, create spaces for halloumi slices among the vegetables.
5. Place halloumi slices in the cleared spaces and return to oven for 10-12 minutes until cheese is golden brown.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

Serving suggestion: Serve with cooked bulgur wheat or quinoa.

10. Tuscan White Bean and Vegetable Bake

This protein-rich vegan dinner features roasted white beans and an assortment of Italian-inspired vegetables.

Ingredients:

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 bell peppers (red and yellow), chopped
• 1 small eggplant, cubed
• 1 zucchini, sliced into half-moons
• 1 pint cherry tomatoes
• 1 red onion, sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss all vegetables with 2 tablespoons olive oil, garlic, Italian herbs, red pepper flakes, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 20 minutes.
4. In the same bowl, toss cannellini beans with remaining olive oil and balsamic vinegar.
5. Remove pan from oven, add beans to the vegetables, and gently mix.
6. Return to oven and roast for another 10 minutes until beans are slightly crispy and vegetables are tender.
7. Garnish with fresh basil before serving.

Serving suggestion: Serve with a slice of toasted whole grain bread rubbed with garlic.

11. Moroccan-Spiced Roasted Vegetables with Chickpeas and Couscous

This North African-inspired sheet pan dinner is a complete meal with protein, vegetables, and whole grains.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 bell peppers (red and orange), chopped
• 1 large sweet potato, cubed
• 2 carrots, sliced into rounds
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup whole wheat couscous
• 1.5 cups vegetable broth
• 1/3 cup dried apricots, chopped
• 1/4 cup sliced almonds
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss chickpeas, all vegetables, olive oil, garlic, and all spices with salt and pepper.
3. Spread mixture on the sheet pan and roast for 25-30 minutes until vegetables are tender.
4. Meanwhile, bring vegetable broth to a boil in a medium saucepan. Stir in couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
5. When vegetables and chickpeas are done, add dried apricots to the sheet pan and gently mix.
6. Serve roasted vegetable mixture over couscous, topped with sliced almonds and fresh cilantro.

Serving suggestion: Add a dollop of plain Greek yogurt on top for extra creaminess.

12. Spanish Romesco Vegetable Bake

This vibrant vegan dinner features a variety of vegetables roasted with a simplified romesco sauce.

Ingredients for vegetables:

• 1 head cauliflower, cut into florets
• 2 red bell peppers, chopped
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red onion, cut into wedges
• 1/4 cup green olives, pitted
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste

Ingredients for romesco sauce:

• 1 jar (12 oz) roasted red peppers, drained
• 1/4 cup almonds, toasted
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a large bowl, toss all vegetables and olives with olive oil, garlic, smoked paprika, oregano, salt, and pepper.
3. Spread vegetable mixture on the sheet pan and roast for 25-30 minutes until vegetables are tender and slightly charred.
4. Meanwhile, make the romesco sauce by combining all sauce ingredients in a food processor and blending until smooth.
5. When vegetables are done, drizzle with romesco sauce before serving.

Serving suggestion: Serve over cooked brown rice or farro.

Vegetable and Grain Sheet Pan Dinners

13. Mediterranean Quinoa-Stuffed Bell Peppers

These colorful stuffed peppers roast to perfection on a sheet pan for a complete meal.

Ingredients:

• 6 bell peppers (assorted colors), halved lengthwise and seeded
• 1.5 cups cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a large bowl, combine cooked quinoa, chickpeas, tomatoes, red onion, feta cheese, olives, 2 tablespoons olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Arrange bell pepper halves cut-side up on the sheet pan. Brush the insides with remaining olive oil.
4. Spoon quinoa mixture into each pepper half, pressing gently to pack.
5. Cover the pan loosely with foil and bake for 20 minutes.
6. Remove foil and bake for another 10-15 minutes until peppers are tender and filling is golden.
7. Garnish with fresh parsley before serving.

Serving suggestion: Serve with a simple cucumber and tomato salad on the side.

14. Roasted Ratatouille with White Beans

This Provençal-inspired sheet pan dinner combines classic ratatouille vegetables with protein-rich white beans.

Ingredients:

• 1 medium eggplant, cubed
• 2 zucchini, sliced into half-moons
• 1 bell pepper (red or yellow), chopped
• 1 large red onion, sliced
• 1 pint cherry tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon herbes de Provence
• 2 tablespoons fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, tomato paste, and herbes de Provence.
3. In a large bowl, toss all vegetables with the oil mixture, salt, and pepper.
4. Spread vegetable mixture on the sheet pan and roast for 20 minutes.
5. Remove pan from oven, add beans and garlic, and gently mix.
6. Return to oven and roast for another 10 minutes until beans are slightly crispy and vegetables are tender.
7. Garnish with fresh basil before serving.

Serving suggestion: Serve with a slice of crusty whole grain bread drizzled with olive oil.

15. Italian Farro Bowl with Roasted Mediterranean Vegetables

This hearty grain bowl features nutty farro and a colorful array of roasted vegetables.

Ingredients:

• 1.5 cups farro, rinsed
• 1 eggplant, cubed
• 2 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• 1/3 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives
• 2 tablespoons fresh basil, torn
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Cook farro according to package instructions.
2. Preheat oven to 425°F. Line a sheet pan with parchment paper.
3. In a large bowl, toss all vegetables with olive oil, garlic, Italian herbs, salt, and pepper.
4. Spread vegetable mixture on the sheet pan and roast for 25-30 minutes until vegetables are tender and slightly caramelized.
5. Divide cooked farro among serving bowls. Top with roasted vegetables, feta cheese, and olives.
6. Drizzle with balsamic glaze and garnish with fresh basil before serving.

Serving suggestion: Add a handful of baby spinach to each bowl for extra greens.

16. Greek Orzo Bake with Lemon and Herbs

This sheet pan dinner features orzo pasta baked with Mediterranean vegetables and bright lemon flavor.

Ingredients:

• 1.5 cups whole wheat orzo
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 pint cherry tomatoes
• 1 red onion, diced
• 2 cups packed baby spinach
• 1/3 cup pitted Kalamata olives
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tablespoon dried oregano
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 3 cups vegetable broth
• Salt and pepper to taste

Instructions: 1.