Mediterranean Sheet Pan Veggies - Sharon Palmer, The Plant Powered Dietitian

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Sheet pan dinners are really easy! Simply unfold some veggies and beans on a baking sheet pan, drizzle with a flavorful French dressing, toss collectively, and roast till golden and tender. As soon as the sheet pan veggies are carried out, you may serve it with a aspect of entire grains or pasta, should you desire. Or use the sheet pan meal to create grain bowls. Simply fill particular person serving bowls with grains, and let every individual high their grain bowl with sheet pan fixings simply the way in which they prefer it. Yum! Wholesome sheet pan dinners are nice for meal prep too. You may roast up a batch of veggies after which divide it into four glass containers with lids. Simply grab-and-go your meal if you want it.

This Mediterranean Sheet Pan Veggies Meal is predicated on just a few easy elements: carrots, peppers, onion, canned white beans, cauliflower, herbs, and EVOO. You will get this simple sheet pan dinner out of the oven in half-hour! And it solely takes about 10 minutes to get all of the fixings able to pop within the oven. Get your grains cooking whereas the sheet pan meal is cooking within the oven. With a scrumptious Mediterranean taste profile, this sheet pan recipe just isn’t solely scrumptious, it’s full of vitamin–fiber, protein, nutritional vitamins, minerals, and phytochemicals. You may as well change up the veggies based mostly on seasons and what you may have in hand. Strive eggplant, broccoli, inexperienced beans, and candy potatoes for a change of tempo–and swap the white beans for chickpeas, kidney beans, or cubed tofu. This recipe is vegan and gluten-free, too.

Description

This yummy, wholesome Mediterranean Sheet Pan Veggies recipe is predicated on just some elements you could have readily available now! Get this vegan, gluten free sheet pan recipe on the desk in 40 minutes for a one-dish meal or meal prep.

2 medium carrots, sliced
1 small green bell pepper, sliced
1 small pink onion, sliced
1 (15-ounce) can white beans, rinsed, drained
1 small head cauliflower, separated into small florets
1 ½ tablespoons additional virgin olive oil
½ lemon, juiced
1 teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons contemporary chopped parsley (or 1 teaspoon dried)
1 tablespoon contemporary chopped rosemary (or 1 teaspoon dried)
¼ teaspoon black pepper
Sea salt (as desired, elective)

On a baking sheet pan, prepare a skinny layer in vertical sections of: carrots slices, inexperienced bell pepper slices, pink onion slices, white beans, and cauliflower florets.
Drizzle olive oil and lemon juice evenly over the greens.
Sprinkle the greens evenly with: oregano, garlic powder, parsley, rosemary, black pepper, and sea salt (if desired).
Combine the seasonings into the greens with tongs (or your fingers) to distribute nicely.
Place on high rack of the oven and roast for about half-hour, till golden brown and tender, stirring half approach via cooking with tongs.
Take away from the oven and serve.
Makes 4 servings.
This dish is great served with cooked entire grains (i.e., brown rice, sorghum, farro, quinoa) or pasta. Divide it into 4 hermetic containers for meal prep and retailer within the fridge till serving time.

Prep Time: 10 minutes
Prepare dinner Time: half-hour
Class: Dinner
Delicacies: American, Mediterranean