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5 from 2 votes

Easy Mediterranean Sheet Pan Dinner

This delicious, easy mediterranean sheet pan dinner comes together in under 30 minutes and is packed with flavor!
Course Hot Meals
Cuisine Mediterranean
Diet Vegan, Vegetarian
Servings 4
Calories
Author Katie's Conscious Kitchen

Equipment

Ingredients

Sheet Pan

  • 1 eggplant small dice
  • 2 bell peppers large dice
  • 8 oz crimini mushrooms quartered or halved
  • 4 medium potatoes small dice
  • 1/2 pint cherry tomatoes whole
  • 1 red onion large dice or wedges

Seasonings

  • 2 tbsp olive oil
  • 1/2 lemon juiced and zested
  • 3 tsp dried Italian herbs oregano, thyme, basil, etc.
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp onion powder
  • sea salt and freshly ground pepper

Fixings

  • 2 cans chickpeas rinsed and drained
  • 2 tbsp fresh chopped mint or parsley, or both!
  • 1/2 cup mixed olives halved
  • 1/2 cup feta cheese if not vegan

Herbed Yogurt Sauce

  • 1/2 cup plain yogurt I use non-dairy
  • 2 tbsp tahini
  • 1/2 lemon juiced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp fresh chopped parsley or mint
  • sea salt and freshly ground pepper to taste

Instructions

  • Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
  • Preheat the oven to 400° F.
  • Line a large sheet pan or baking sheet with parchment paper (not wax paper!) You may need two sheet pans to fit all your veggies, depending on the sizes of your veggies and pans.
  • Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don't need much because of the parchment paper) and sprinkle the seasonings on them. Toss and stir on the pan to coat.
  • Roast for 25 minutes to 30 minutes, until deliciously roasty and fork tender.
  • While the veggies are roasting, whip up the sauce by mixing the ingredients together in a cup with a fork.
  • Serve the roasted veggies with a scoop of cooked or canned chickpeas, a sprinkling of olives or feta (or both), a drizzle of the sauce, and flurry of fresh herbs.