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Sheet PanMediterraneanVegetarian

Vegetarian Mediterranean Sheet Pan with Tofu and Lemon-Herb Dressing

Total time
1 hr 8 min
Prep
23 min
Cook
45 min
Yield
4 servings
Finished Vegetarian Mediterranean Sheet Pan with Tofu and Lemon-Herb Dressing plated for serving

Directions

6 steps

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. Combine potatoes, chickpeas, tofu, bell pepper, zucchini, and red onion on the sheet pan. Drizzle with 2 tablespoons olive oil and season with oregano, garlic powder, salt, and pepper. Toss until evenly coated.

  3. Spread in a single layer and bake for 25 minutes. Remove from oven, toss everything well, then return for another 15 to 20 minutes until potatoes are golden and chickpeas are crispy.

  4. While vegetables roast, make the dressing: whisk together 1/2 cup olive oil, lemon juice, minced garlic, Dijon mustard, honey, parsley, salt, and pepper in a small bowl.

  5. Allow roasted vegetables to cool slightly, then drizzle generously with the lemon-herb dressing.

  6. Top with crumbled feta and Kalamata olives, gently toss to combine, and serve.