11 Summer Sheet Pan Recipes For Easy Cooking

Summer cooking doesn’t get any easier than with these 11 sheet pan recipes. Perfect for those warm evenings when you want something delicious without spending hours in the kitchen, each recipe allows you to toss your ingredients on one pan and let the oven do the work. Enjoy flavorful meals with minimal cleanup and maximize your summer vibes!

Caprese Stuffed Bell Peppers

These Caprese Stuffed Bell Peppers are a colorful and tasty dish that’s perfect for summer. The vibrant red, yellow, and green peppers are filled with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze. Each bite is a burst of flavor that captures the essence of a classic Caprese salad.

To make this dish, you’ll want to start by selecting fresh bell peppers. Cut them in half and remove the seeds. Then, fill each half with a generous scoop of mozzarella cheese. Top them off with fresh basil leaves and a sprinkle of salt and pepper. Bake until the cheese is melted and bubbly, and enjoy the delightful aroma that fills your kitchen!

This recipe is not only easy to prepare but also makes for a stunning presentation. Serve these stuffed peppers as a light main course or a side dish at your next summer gathering. They’re sure to impress your guests!

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 2 cups fresh mozzarella cheese, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds.
3. In a bowl, combine the diced mozzarella, cherry tomatoes, and chopped basil. Season with salt and pepper.
4. Fill each bell pepper half with the mozzarella mixture.
5. Place the stuffed peppers on a baking sheet and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Drizzle with balsamic glaze before serving. Enjoy!

Spicy Sausage and Potato Bake

Summer cooking should be simple and fun, and this Spicy Sausage and Potato Bake fits the bill perfectly. The image shows juicy sausages nestled among golden-brown potatoes, all seasoned to perfection. The vibrant colors of the dish make it visually appealing, and the aroma that fills your kitchen while it bakes is simply irresistible.

This recipe is all about ease. You can throw everything on a sheet pan, pop it in the oven, and let it do its thing. The sausages get crispy on the outside while staying juicy inside, and the potatoes become tender and flavorful. It’s a meal that brings comfort and satisfaction without the fuss.

Gather your friends or family around the table, and enjoy this hearty dish. It’s perfect for summer nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 pound spicy sausage links
• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.
3. Spread the potatoes on a sheet pan and place the sausage links on top.
4. Bake for 25-30 minutes, or until the sausages are cooked through and the potatoes are golden brown.
5. Garnish with fresh parsley before serving.

BBQ Chicken with Corn on the Cob

This BBQ Chicken with Corn on the Cob is a perfect summer dish. The vibrant colors of the juicy chicken and sweet corn make it visually appealing. The chicken is coated in a rich BBQ sauce, giving it a smoky flavor that pairs wonderfully with the fresh corn. The corn on the cob is grilled to perfection, adding a nice char that enhances its natural sweetness.

Cooking everything on a sheet pan makes this recipe super easy. You can toss it all together, pop it in the oven, and enjoy your time outdoors while it cooks. This dish is not just tasty; it’s also a great way to bring family and friends together for a casual meal.

Ingredients

• 4 chicken thighs, boneless and skinless
• 1 cup BBQ sauce
• 4 ears of corn, husked
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, place the chicken thighs. Brush them generously with BBQ sauce and season with salt and pepper.
3. Arrange the corn around the chicken on the sheet pan. Drizzle the corn with olive oil and sprinkle with salt.
4. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the corn is tender.
5. Once done, remove from the oven and let it rest for a few minutes. Garnish with sliced green onions before serving.

Mediterranean Shrimp with Quinoa

This Mediterranean Shrimp with Quinoa is a delightful dish that brings together fresh ingredients and vibrant flavors. The image showcases a colorful sheet pan filled with perfectly cooked shrimp, juicy cherry tomatoes, and rich black olives, all resting on a bed of fluffy quinoa. This meal is not only visually appealing but also packed with nutrients, making it a great choice for summer dining.

The combination of shrimp and quinoa offers a healthy dose of protein and fiber, while the olives and tomatoes add a burst of Mediterranean flavor. Preparing this dish is simple, and it’s perfect for those busy weeknights or casual gatherings with friends.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
3. On a large sheet pan, spread cooked quinoa evenly. Arrange shrimp, cherry tomatoes, and olives on top.
4. Drizzle olive oil over the shrimp and vegetables. Sprinkle garlic powder, paprika, salt, and pepper.
5. Bake for 15-20 minutes, or until shrimp are pink and cooked through.
6. Remove from the oven and garnish with fresh parsley before serving.

Honey Garlic Salmon with Asparagus

This Honey Garlic Salmon with Asparagus is a delightful dish that brings together the rich flavors of salmon and the crispness of asparagus. The salmon fillets are beautifully glazed with a sweet and savory honey garlic sauce, making each bite a treat. The asparagus, roasted to perfection, adds a nice crunch and complements the fish perfectly.

Cooking on a sheet pan means less mess and more time to enjoy your meal. Just toss everything on the pan, pop it in the oven, and you’re good to go! This dish is not only easy to prepare but also healthy, making it a great choice for summer dinners.

Ingredients

• 2 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix honey, minced garlic, soy sauce, olive oil, salt, pepper, and lemon juice.
3. Place the salmon fillets on one side of a sheet pan and the asparagus on the other.
4. Drizzle the honey garlic mixture over the salmon and asparagus.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately and enjoy your delicious meal!

Zucchini Noodles with Pesto and Cherry Tomatoes

Summer is the perfect time to enjoy fresh, light meals, and zucchini noodles with pesto and cherry tomatoes fit the bill perfectly. This dish is colorful and vibrant, showcasing the green spirals of zucchini topped with bright red cherry tomatoes. The pesto adds a burst of flavor, making it a delightful option for lunch or dinner.

Making this dish is simple and quick. Start by spiralizing fresh zucchini into noodles. Toss them with your favorite pesto, then scatter halved cherry tomatoes on top. A sprinkle of cheese adds a nice touch. Bake it all on a sheet pan for an easy cleanup!

This recipe is not just tasty; it’s also healthy. Zucchini is low in calories and packed with nutrients, while the pesto provides healthy fats and flavor. It’s a great way to enjoy summer produce.

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the spiralized zucchini on a large sheet pan.
3. Drizzle the pesto over the zucchini and toss to coat evenly.
4. Arrange the halved cherry tomatoes on top.
5. Sprinkle with Parmesan cheese, salt, and pepper.
6. Bake for 15-20 minutes until the zucchini is tender and the tomatoes are slightly roasted.
7. Garnish with fresh basil before serving.

Lemon Herb Chicken with Seasonal Vegetables

Summer is the perfect time to enjoy fresh ingredients, and this Lemon Herb Chicken with Seasonal Vegetables is a delightful way to celebrate the season. The image showcases juicy chicken breasts, perfectly roasted and surrounded by a colorful array of vegetables. Bright green beans, vibrant carrots, and sweet red bell peppers add a pop of color and flavor to the dish.

The lemon slices not only enhance the dish’s presentation but also infuse the chicken with a refreshing zest. The herbs bring everything together, creating a meal that is both simple and satisfying. It’s a great option for busy weeknights or casual gatherings with friends.

Cooking everything on a single sheet pan makes cleanup a breeze. Just toss the ingredients together, pop them in the oven, and relax while the flavors meld beautifully. This recipe is not just easy; it’s also a healthy choice for summer dining.

Ingredients

• 2 large chicken breasts
• 2 cups green beans, trimmed
• 2 cups carrots, sliced
• 1 red bell pepper, sliced
• 1 lemon, sliced
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, arrange the chicken breasts in the center. Surround them with green beans, carrots, and red bell pepper.
3. Drizzle olive oil over the chicken and vegetables. Sprinkle with rosemary, garlic powder, salt, and pepper.
4. Lay lemon slices on top of the chicken and around the vegetables.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Let it rest for a few minutes before serving. Enjoy your delicious Lemon Herb Chicken with Seasonal Vegetables!

Veggie-Packed Fajitas

Veggie-packed fajitas are a colorful and tasty way to enjoy summer cooking. This dish features vibrant bell peppers and onions, all roasted to perfection on a sheet pan. The bright colors of red, yellow, and green peppers create a feast for the eyes, making it a fun meal for any gathering.

Preparing these fajitas is super simple. Just toss the sliced veggies with some olive oil and your favorite spices, then roast them until they’re tender and slightly charred. Serve them with warm tortillas for a delightful meal that everyone will love.

These fajitas are not only delicious but also healthy. They are loaded with vitamins and nutrients, making them a great option for a light summer dinner. Plus, they’re quick to whip up, leaving you more time to enjoy the sunshine!

Ingredients

• 3 bell peppers (red, yellow, and green), sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small flour tortillas

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, combine the sliced bell peppers and onion.
3. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.
4. Spread the veggies out in a single layer and roast for 20-25 minutes, stirring halfway through, until they are tender and slightly charred.
5. Warm the tortillas in a dry skillet or microwave.
6. Serve the roasted veggies in the tortillas and enjoy!

Mango Salsa Chicken Tacos

These Mango Salsa Chicken Tacos are a burst of summer flavors! The image shows juicy chicken breasts topped with a vibrant mango salsa, featuring fresh cilantro and red onion. The colorful toppings add a refreshing twist, making these tacos perfect for warm days.

To make this dish, you’ll want to start with some tender chicken breasts. Season them well and bake until they’re cooked through. While the chicken is in the oven, prepare your mango salsa. Diced mango, chopped cilantro, and red onion come together to create a sweet and tangy topping that pairs perfectly with the savory chicken.

Once everything is ready, assemble your tacos. Use soft tortillas to wrap around the chicken and top with the mango salsa. These tacos are not just delicious; they’re also quick to prepare, making them a great choice for busy summer nights.

Ingredients

• 4 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 small tortillas

Instructions

1. Preheat your oven to 400°F (200°C). Season the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
2. Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
3. While the chicken is baking, prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
4. Once the chicken is done, let it rest for a few minutes before slicing it.
5. Warm the tortillas in a skillet or microwave. Assemble the tacos by placing sliced chicken on each tortilla and topping with mango salsa.
6. Serve immediately and enjoy your delicious Mango Salsa Chicken Tacos!

Roasted Vegetable and Chickpea Medley

Summer is the perfect time for light and healthy meals, and this roasted vegetable and chickpea medley fits the bill. The vibrant colors of the veggies make it visually appealing, while the chickpeas add a satisfying crunch. This dish is not only easy to prepare but also packed with nutrients.

Start by gathering fresh vegetables like bell peppers, zucchini, cherry tomatoes, and red onion. Toss them with chickpeas for protein and a drizzle of olive oil. Season with your favorite herbs and spices to enhance the flavors. Once everything is on a sheet pan, roast it in the oven until the veggies are tender and slightly caramelized.

This medley can be served as a main dish or a side. It’s versatile enough to pair with grains like quinoa or rice, making it a great option for meal prep. Plus, leftovers taste fantastic cold in salads!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, combine the chickpeas, zucchini, bell pepper, cherry tomatoes, and red onion.
3. Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and pepper. Toss everything together until well coated.
4. Spread the mixture evenly on the sheet pan.
5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly browned.
6. Remove from the oven and garnish with fresh herbs before serving.

Cilantro Lime Rice with Black Beans

Cilantro lime rice with black beans is a bright and refreshing dish perfect for summer. The image showcases a vibrant sheet pan filled with fluffy rice, black beans, and garnished with fresh avocado, lime wedges, and cilantro. This colorful combination not only looks great but also packs a punch of flavor.

The rice is infused with zesty lime and fresh cilantro, creating a delightful base for the hearty black beans. The avocado adds creaminess, while the lime provides a tangy kick. This dish is not only easy to prepare but also makes for a satisfying meal or side.

To make this dish, you’ll need simple ingredients that come together quickly. It’s perfect for busy weeknights or casual gatherings. Let’s get cooking!

Ingredients

• 2 cups long-grain rice
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced and zested
• 1 avocado, halved and pitted
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the rice, vegetable broth, lime juice, and lime zest. Stir well.
3. Spread the rice mixture evenly on a sheet pan. Cover with foil and bake for 25 minutes.
4. Remove the foil, add the black beans, and stir gently. Bake uncovered for an additional 10 minutes.
5. Once done, remove from the oven and fluff the rice with a fork. Stir in the chopped cilantro and season with salt and pepper.
6. Serve topped with avocado halves, lime wedges, and a drizzle of olive oil.

Nina Redford

I’m Nina, and I’m very passionate about spirituality. Exploring the depths of the soul and connecting with the divine has always been my source of inspiration. Join me on a journey of self-discovery and inner peace through my writing.