Just Chop, Season, & Bake | Easy Vegan Sheet Pan
Sheet pan meals have become a staple here at Well Your World! This Mediterranean Sheet Pan recipe is completely whole food plant-based and SOS free! This recipe is so simple and only requires some rough chopping of vegetables, perfect for practicing your chopping skills! We love how versatile this dish is as it can be adjusted to fit your needs and likings!
For this recipe we used a variety of vegetables including eggplant, red bell pepper, asparagus, mushrooms, and radishes. If you do not have all of these ingredients, use what you do have on hand or what you prefer! For example, a wonderful addition to this recipe would be cherry tomatoes. We love how this recipe is able to be modified to fit your likings!
First, we are going to get to chopping all the veggies for this sheet pan! Begin by removing the “cap” off of the eggplant and peeling the skin off. Chop the eggplant into bite size cubes and add to a large mixing bowl.
Next, chop the asparagus into bite size pieces as well and add to the bowl. The easiest way to do this is by leaving one rubber band on and chopping the entire bunch at once. Do not use the ends of the asparagus as it is quite fibery and unpleasant to eat. Instead, you can save them to make your own veggie broth at home!
Then, chop the red onion and red bell pepper into bite size chunks and place into the bowl. We prefer red onion because of how sweet it becomes after being in the oven, but you can use any type of onion in this recipe! You can also use any color bell pepper you have on hand, remember this recipe is very forgiving!
We are almost done chopping! Quarter the mushrooms and leave the stems on, add to the mixing bowl. We opted to use a mixture of white and brown mushrooms for this recipe. The last vegetable we are going to chop are the radishes! Remove the radishes from the greens and chop the stemmy ends off of both sides. Then, just like the rest of the veggies, quarter the radishes into bite size chunks! Add the radishes to the bowl and mix the veggies together using a spoon or your hands, ensuring to break apart the onion.
It is time to give these veggies some delicious flavors! Drizzle some balsamic vinegar into the bowl, don’t worry about the amount you can always add more later. A great option for this recipe is to use Well Your World Balsamic Vinaigrette. Next, add the tamari if using. To keep this totally salt free, simply omit the tamari.
We are going to spice this dish up! Sprinkle the dried basil or parsley onto the veggies. While filming we forgot to mention the dried parsley as an option! Next, add the garlic and onion powder. Chopped garlic would also work great too! Grind on black pepper or if you have Well Your World Lemon Pepper Pizzazz as it is the perfect addition to this recipe. Then, squeeze the lemon juice into the bowl. Add the optional tahini, which will add some fat to the dish.
We are almost done with this recipe! Take a large spoon and toss all the ingredients together ensuring all the vegetables are evenly coated. Add more balsamic or lemon juice as needed, so there is some liquid at the bottom.
Take two sheet pans and line with parchment paper. Pour the contents of the bowl onto the sheet pans. Use your hands or a spoon to spread the veggies evenly. Place the sheet pans in the oven at 400°F for about 25 minutes.
It is time to chow down! Remove the sheet pans from the oven. We served this Mediterranean Sheet Pan on a bed of brown rice, but you can use your favorite grains or greens! You can even enjoy this recipe chilled on a bed of greens for a delicious salad!
That is all for this easy and filling recipe! Be sure to show us how you made your Mediterranean Sheet Pan by tagging us on Instagram or sharing in our Facebook Community!
Mediterranean Sheet Pan
Your new favorite sheet pan meal!
- 1 eggplant, peeled and cubed
- 1 bunch asparagus, chopped
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 1 lb mushrooms, quartered
- 1 bunch radishes, quartered
- 2-3 tablespoons balsamic vinegar or WYW Balsamic Vinaigrette
- 2 tablespoons dried parsley or basil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- black pepper or WYW Lemon Pepper Pizzazz, to taste
- 2 lemons, juiced
- 1 tablespoon tahini (optional)
- 1 tablespoon tamari (optional)
Preheat the oven to 400°F.
In a large mixing bowl add all of the ingredients and mix well, ensuring the vegetables are evenly coated.
Spread the contents of the bowl evenly onto two parchment lined sheet pans and bake for about 25 minutes.
Remove from the oven. Serve on a bed of your favorite grain or greens and enjoy!