Mediterranean Roasted Veggie Sheet Pan
Mediterranean Roasted Veggie Sheet Pan
This roasted veggie sheet pan is seasoned with a delicious blend of warm spices and oven roasted to perfection. The crispy roasted eggplant, cauliflower, red onion and bell pepper topped with a creamy tahini sauce makes the best Mediterranean inspired meal! It can even be meal prepped.
Ingredients
- 1 small Cauliflower , cut into florets
- 1 Red bell pepper, sliced
- 1 small Eggplant, chopped
- 1 Red onion, cut into chunks
- 2 tbsp Olive oil
- ½ tsp Garlic powder
- ½ tsp Paprika
- 1 tsp Shawarma seasoning
- Salt , to taste
- fresh Parsley, chopped
- fresh Basil, chopped
Tahini Sauce
- 3 tbsp Tahini
- splash Lemon juice
- Salt, to taste
- Garlic powder, to taste
- 2-3 tbsp Cold water, add slowly and keep adding until you get the desired consistency
Instructions
- Preheat oven to 425. Toss cauliflower, bell pepper, eggplant, and onion with olive oil, salt, paprika, shawarma seasoning, and garlic powder. Add all veggies except red onion to a greased baking sheet.
- Place in the oven and bake for about 10 minutes. After 15 minutes, add red onion to baking sheet. Bake everything for about 20-25 minutes.
- While the veggies are baking, make the tahini sauce. I tend to measure seasonings with my heart here. Add all ingredients to a bowl and mix well, adjusting seasonings to get desired flavor.
- Remove veggies from oven, top with fresh herbs and tahini sauce.
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