Sheet Pan Dinners

Directions

1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. 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.
3. Add the artichokes, tomatoes, olives, and onion.
4. Trim off the ends of the zucchini. Quarter lengthwise then crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. Toss to coat.
5. Transfer the mixture to the baking sheet and spread it into an even layer. Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
6. 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.
7. Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). Stir to combine the shrimp and vegetables together. Spread back into an even layer.
8. 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. As soon as the shrimp look opaque and pink, they are cooked.
9. 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.
10. Season with additional salt and black pepper to taste.
11. Serve with rice.
12. Refrigerate leftovers in an airtight storage container for up to 2 days.
13. To reheat:  Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.