Vegan Greek Sheet Pan Dinner Ⓥ


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
  • 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!

  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!

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