Vegan Greek Sheet Pan Dinner Ⓥ

Ingredients:

Greek marinade:

• 1/3 cup olive oil
• 3 tbsp Balsamic vinegar
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tsp nutritional yeast
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp parsley
• 1/2 tsp rosemary
• 1/2 tsp oregano
• 1/2 tsp smoked paprika

Veggies to roast (5 cups – I used):

• 1 & 1/2 cups of cherry tomatoes, halved
• 1 & 1/2 cups of sweet peppers, chopped
• 14.5 oz can of green beans, drained & rinsed
• 15.5 oz can garbanzo beans, drained & rinsed
• 2 cups of fresh spinach
• 1 medium red onion, sliced
• 2 zucchinis, chopped
• 1/2 cup chopped artichoke hearts (I used a jar)
• 3 oz Vegan feta crumbles. You can use more but my husband doesn’t eat it! I used @followyourheart https://followyourheart.com/products/dairy-free-feta-crumbles/
• Optional garnishes: olives, capers, banana peppers, basil, lemon slices. Serve with rice, pasta, wrap it up, in a bowl, salad, eat with potatoes, add tahini, hummus, vegan tzatziki! YUM!

---

METHOD:

1. Preheat oven to 400°F.
2. Prepare your vegetables. Place the marinade ingredients in a mason jar or bowl and mix together well.
3. Lay your prepared vegetables flat on a sheet pan lightly sprayed with cooking spray & drizzle the marinade over them.
4. Toss well to coat and bake for 20 -25 minutes, until veggies are cooked. Garnish with fresh basil, lemon slices, vegan feta, olives, capers, banana peppers, etc. Serve with rice, pasta, potatoes, in a bowl, wrap, salad or pita! Add tahini, sriracha, hummus or vegan tzatziki!
5. Season with salt & pepper to taste! Enjoy!