Mediterranean Vegetable Sheet Pan Dinner
An easy way incorporate more vegetables into your dinners without a lot of fuss, this vegetable-forward sheet pan dinner roasts in the oven and is perfect served over rice or other grains. So tasty with its Mediterranean leanings, and a delightful tahini miso dressing.
Servings 4
Calories 230kcal
Ingredients
For the vegetables
- 1 small sweet potato cubed into 1" pieces
- 1 ear sweet corn shucked and cut into 1" slices
- 1/2 head cauliflower cored and sliced into florets
- 1 small red bell pepper sliced into 1" pieces
- 1 medium carrot sliced about 1/4" thick
- 1 small/medium summer squash sliced thickly
- 1 small head broccoli cored and sliced into florets about 3/4" round
- 1-2 tablespoons extra virgin olive oil avocado oil or melted coconut oil
- kosher salt
- freshly ground black pepper
- 2 teaspoons Mediterranean spice blend*
- 1/2 teaspoon za'atar (optional but lovely)
- 1 tablespoon chopped fresh cilantro leaves for garnish
- 3 cups cooked rice, quinoa, or small cooked pasta (such as orzo) for serving
For the tahini miso sauce:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon white (mellow) miso**
- 3-4 tablespoons very warm water
- kosher salt
Instructions
- Preheat the oven to 425°F, and place one rack in the lower third position. Line a large, rimmed baking pan with foil, parchment paper, or a silicone mat.
Prepare the vegetables
- In a large mixing bowl, toss the chopped vegetables with the olive oil or coconut oil to coat. Season with a sprinkling of kosher salt.
- Pour the vegetables into the lined pan and spread evenly in a single layer. Roast in the oven for 30 to 40 minutes. Look for golden edges on the sweet potatoes and carrots; you'll probably need the upper end of the cooking time range if you've sliced your veggies on the large side.
- Remove from oven and immediately sprinkle the Mediterranean spice and chopped cilantro over the vegetables.
- Serve the vegetables over the grains, and drizzle with the tahini miso sauce (or serve on the side).
Make the tahini sauce:
- While the vegetables roast, stir together the tahini, lemon juice, vinegar, and miso with a spoon or sturdy whisk in a medium prep bowl until combined. The mixture will be a stiff but workable paste.
- Add the warm water one tablespoon at a time, stirring thoroughly in between additions, until the sauce is smooth and drips from the spoon or whisk when lifted from the bowl (you might not need the 4th tablespoon). Taste, and season gently with salt if necessary.
- Let the tahini miso sauce rest while the vegetables cook. You can also make the sauce the day before and store it in the refrigerator. The sauce will thicken but can be loosened with another tablespoon of very warm water.
Notes
* If you can't find the jarred spice blend, you can substitute it with a combo of half teaspoons of dried sweet basil, oregano or marjoram, rosemary, and thyme, plus a pinch each of garlic powder and salt. Za'atar is lovely, too!
** If the intent is to make a vegetarian or vegan meal, keep in mind that miso is often made with bonito (dried fish or shrimp flakes). In my region, it's easier to find vegan versions among American artisan misos than imported Asian misos.
Nutrition
Calories: 230kcal