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7 Mediterranean Sheet Pan Meals

Mediterranean Sheet Pan Meals

7 Mediterranean Sheet Pan Meals

I love the sheet pan!  Amazing baked food in the oven, easy cleaning and complete sheet pan meals made made in no time at all.  Here are 7 of our favorite Mediterranean sheet pan recipes.

Sheet Pan Baked Eggplant Parmesan

Baked Eggplant Parmesan

I love eggplant parmesan, however, it’s usually fried and very heavy. When you fry eggplant it soaks up a lot of oil and if you’re not using extra virgin olive oil, it can be quite unhealthy for you. Baking the eggplant still allows for a crispy exterior but it comes out much less oily. Deep frying is a process that can get very messy. Baked eggplant parmesan is super easy and requires only one cooking vessel, the trusty ol’ sheet pan.

Recipe here:  Sheet Pan Baked Eggplant Parmesan

 

Sheet Pan Shrimp Scampi

sheet pan shrimp scampi

I love this sheet pan shrimp scampi recipe because it’s easy, healthy, super flavorful, and the cleanup is effortless. Cutting the vegetables small allows them to cook very quickly and of course, shrimp takes no time to cook. Cooking it all on a sheet pan makes this easy and it’s the perfect amount of food for four!

Recipe here: Sheet Pan Shrimp Scampi

 

Sheet Pan Salmon with Asparagus, Lemon and Dill

sheet pan salmon

This sheet pan salmon has been my go-to salmon recipe since I was a little kid. It really doesn’t get much simpler than this. Dill, lemon, and olive oil give the salmon a delicious taste without overpowering it. I fill up the sides of the sheet pan with whatever vegetable is in season.  The asparagus in this sheet pan salmon recipe can be substituted with summer squash, zucchini, thinly sliced potatoes, eggplant or any other fast cooking vegetable.

Recipe here: Sheet Pan Salmon with Asparagus, Lemon and Dill

 

 

Sheet Pan Baked Haddock with Panko Herb Crust

This recipe was inspired by those delicious but heavy on the belly baked haddock dinners from American pubs that are loaded with butter topped with a Ritz cracker crust. I had some beautiful, ocean caught haddock but didn’t have a lot of time to cook so I came up with this healthier Mediterranean based version. Instead of flavoring the breadcrumbs with a bunch of butter, I wanted to flavor it with herbs and citrus. I used panko breadcrumbs because I love the consistency and crunch that panko has.

Recipe here: Sheet Pan Baked Haddock with Panko Herb Crust

 

 

Sheet Pan Chicken Thighs with Peppers and Onions

Sheet Pan Chicken Thighs with Peppers and Onions

Think of sausage with peppers and onions, but with chicken thighs instead of sausage, and all of it baked together on a sheet pan for pure ease. Sheet pan meals are becoming more and more popular because you can have a well-rounded meal without dirtying a bunch of pots and pans.

Recipe here: Sheet Pan Chicken Thighs with Peppers and Onions

 

Roasted Cherry Tomatoes with Garlic and Balsamic

Roasted Cherry Tomatoes

When I roast cherry tomatoes I like to make a lot because I use them very quickly and on a daily basis.  They are amazing at breakfast in omelets or on avocado toast or even just by themselves on toast.  For lunch, I add them to salads, sandwiches and wraps.  Dinner possibilities are endless.  Try them on pasta alone or with pesto.

Recipe here: Roasted Cherry Tomatoes with Garlic and Balsamic

 

Mushrooms and Tomatoes Baked in Wine from Patmos

Patmos

Last October, I was teaching cooking classes on a cruise ship and we visited this beautiful island.  While on the island, I tried a variety of desserts made with almonds and rose water, and enjoyed a variety of amazing vegetable dishes.  A woman near the Monastery of St. John made me this simple mushroom recipe baked in the oven with tomatoes, wine, olive oil, and oregano.

Recipe here: Mushrooms and Tomatoes Baked in Wine from Patmos

 

Bonus Recipe: Roasted Winter Vegetables with Garlic ‘Aioli’

Roasted Winter Vegetables with Garlic 'Aioli'

If you want to make people happy cook them some roasted winter vegetables and top it with a tasty sauce.  It can’t be much easier than that.  When done right, the potatoes, carrots and beets should be caramelized on the inside and perfectly browned on the outside.  Patience is the key.  Don’t take them out of the oven to early.

Bonus Recipe: Roasted Winter Vegetables with Garlic ‘Aioli’

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