Pesto topped hummus surrounded by leftover barbeque shrimp and tempeh, raw veggies, grilled pita wedges, watermelon and a few olives is a one way to enjoy a sheet pan dinner without turning on the oven.
Preparing most meals for two (my husband and myself), has resulted in an ultra casual dining attitude. Often times, our evening meal is more of a snack plate than anything else. But that doesn’t mean it’s not healthy, filling or satisfying. Today’s post is my take on the Recipe Redux theme: sheet pan dinners. Inspired by Cooking Light’s, ‘The Moveable Feast’, I took half a sheet pan, lined it with lettuce, added something for dipping to encourage veggie eating ( bowl of pesto hummus is a winner in my house) and piled on raw veggies, leftover bbq shrimp and tempeh , grilled pita wedges , olives and a few watermelon slices. Basically, I used up what I had in the refrigerator. As you see, summer produce is still going strong around here!
I like that it gives me the the freedom to breakout of the ‘eating at the kitchen table routine’. We’re squeezing the life out of summer and enjoying it outside. 
When the weather turns too cool to eat outside, it would be a great meal to serve while catching up on your latest Netflix stream (I’m hook on Parenthood) or tailgating at your coffee table while cheering for your team. Below is the recipe for how I built my no bake sheet pan dinner. Be sure to check out the links at the bottom of this post to see how my colleagues are preparing sheet pan dinner recipes.
How do you like to make a weeknight dinner special? What’s your latest Netflix obsession?
No Bake Sheet Pan Dinner
Pesto topped hummus surrounded by leftover barbeque shrimp and tempeh, raw veggies, grilled pita wedges, watermelon and a few olives is a one way to enjoy a sheet pan dinner without turning on the oven.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
Ingredients
- 1/4 cup Hummus
- 2 tablespoons pesto
- 1/2 head Romaine , cleaned and separated
- 2 ounces leftover grilled shrimp
- 2 ounces tempeh
- 6 radishes
- 1 cup baby carrots
- 1 yellow bell pepper cut into strips
- 2 watermelon slices ( about 1 cup)
- 3 olives
- 1 grilled pita cut into wedges
Instructions
Line a sheet pan with lettuce leaves. Scoop hummus into a bowl or platter . Place hummus on sheet pan and surround with remaining cold ingredients.
Nutrition
- Serving Size: 1/2 platter
- Calories: 310
- Sugar: 11 grams
- Sodium: 610 mg
- Fat: 14 grams
- Saturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 19 grams
- Cholesterol: 55 mg
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