Couldn't Be Easier - Vegetarian Sheet Pan Dinner Recipes
If you are a vegetarian yourself or if you are cooking for vegetarians, or that you can combine as a side dish to any meat. Your will certainly enjoy these healthy vegetarian dishes:
Goat’s Cheese Ratatouille
Total preparation time: 50 minutes
Servings: 4
Ingredients:
cooking spray
1 12-ouncecantomato puree
3 cloves minced garlic
0.5 finely chopped onion
salt and pepper to taste
2 tablespoons butter cut into small cubes
1 large red bell pepper sliced into rounds
1 large eggplant
1 large zucchini
1 large yellow squash
4 small unpeeled gold potatoes
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
4 oz crumbled soft goat's cheese
1 tablespoon chopped basil leaves
Directions:
1. Preheat the oven to 375°F. Grease the sheet pan with cooking spray.
2. Pour the tomato puree onto the sheet pan.Add the garlic, the onion, and the seasoning and spread it evenly. Put the butter cubes all over.
3. Slice all the vegetables into 1/4" inch pieces.
4. Arrange the vegetables over the tomato base. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
5. Bake on the center rack for 30-40 minutes or until the vegetables soften and the tomato puree begins to bubble.
6. Remove the pan from the oven and then turn the oven to broil.
7. Spread the goat's cheese over the ratatouille.Broil for a minute or two or until the cheese melts.
8. Sprinkle the chopped basil leaves on top. Serve warm.
Sweet Potatoes With Beans and Rocket
Total preparation time: 1h 15 min
Servings: 4
Ingredients:
4 medium-size unpeeled sweet potatoes, pricked with a fork all over
1 15-ounce can cannellini beans, rinsed and drained
freshly squeezed juice of half a lemon
0.5 tsp herbs de Provence
1/4 cup drained capers
1/4 cup sultanas
1 tsp salt
0.5 tsp pepper
1 tbs olive oil
For the rocket garnish:
4 cups baby rocket leaves
1 tsp olive oil
Directions:
1. Preheat the oven to 400°F with put a rack in the center. Line your sheet pan with aluminum foil.
2. Put the sweet potatoes on the sheet pan and bake for about an hour or until soft enough to pierce easily with a knife. Set aside to cool.
3. In a medium bowl, combine the beans, the lemon juice, the herbs de Provence, the capers, the sultanas, the salt, the pepper and a teaspoon of the olive oil.
4. When the sweet potatoes cool down a bit, use a paring knife to cut open each one lengthwise. Do not cut all the way through! With the back of a spoon, flatten the center to make some room for the bean filling.
5. Spoon the bean mixture in the middle of the sweet potatoes.
6. Mix the rocket leaves with the olive oil. Put a handful of the rocket over each potato.
7. Return the sheet pan to the oven for another 5-10 minutes or until the rocket wilts. Serve hot.
Sheet Pan Tomatoes, Kumquats, and Asparagus
Total preparation time: 45 minutes
Servings: 4
Ingredients:
8 tablespoons butter
3 pounds tomato vines
4 bunches of asparagus
250gr of kumquats
10 garlic cloves, peeled and smashed
salt and pepper to taste
2-3 tablespoons of cream
a splash of white wine
Directions:
1. Preheat the oven to 350°F.
2. In a saucepan melt the butter until it turns brown. Spread it across the bottom of the sheet pan.
3. Place the vine tomatoes on the sheet pan and put half of the garlic between them. Pour some of the brown butter over the tomatoes and season with salt and pepper.
4. Roast for about 10 minutes.
5. Wash and cut the woody ends of the asparagus.
6. Wash the kumquats,cut them into quarters, take out the seeds and set aside.
7. Remove the tomatoes from the oven. Transfer the asparagus to the sheet pan and coat it with the brown butter. Sprinkle the rest of the garlic and the kumquats on top and season with salt and pepper.
8. Return the vegetables to the oven and roast them for another 20 minutes.
9. Remove the roasted vegetables from the oven and transfer to a plate. While the sheet pan is still hot, add the cream and the herbs and mix with the remaining brown butter and the roasted garlic. Add the white wine and season with salt.
Sheet Pan Indian-Style Tart
Total preparation time: 50 minutes
Servings: 4
Ingredients:
4 cups plus 4-8 tsp water
2tsps salt divided
4 cups cauliflower florets
4 medium-size potatoes
6 tsp vegetable oil
0.5 tsp cumin seeds
1 teaspoon minced fresh ginger
1 cup chopped onion
0.5 cup chopped tomato
0.5 tsp turmeric powder
2 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
4 tsp yogurt
0.5 tsp garam masala
1 puff pastry sheet
Directions:
1. Preheat the oven to 400°F. Line your sheet pan with parchment paper and brush it with some oil. Put the puff pastry on the prepared sheet pan to thaw.
2. Pour the 4 cups of water and 1 teaspoon of salt and bring to the boil. Turn off the heat and add the washed cauliflower florets. Let them stand for 2-3 minutes to clean the cauliflower of any pesticides and harmful substances.
3. In another saucepan boil the potatoes until almost cooked.
4. Heat the vegetable oil in a wok. Once heated, add the cumin seeds and allow them to sizzle. Add the ginger and the onion and sauté for a few minutes or until the onion becomes translucent.
5. Add the tomato and a teaspoon of salt and saute for 3 more minutes. Add the turmeric powder and the chili powder and saute, while the adding4-8 teaspoon of water to prevent it from sticking.
6. Add the cumin powder, the coriander powder and saute. Add the yogurt, the boiled potatoes, and the cauliflower. Mix well and season.
7. Stir in the garam masala, cover and let it simmer for 2-3 minutes. Stir occasionally.
8. Meanwhile, bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350°F.
9. Spread the Indian-style spicy masala on the tart. Add few swirls of olive oil and bake for another 10-15 minutes. Serve hot!
Sheet Pan Fried Rice
Total preparation time: 1 hour
Servings: 4
Ingredients:
4 cups of cooked cold rice
1.5 cups kimchi, chopped into bite-size pieces
2 tablespoons kimchi juice
1.5 tablespoon gochujang paste
2 tablespoons soy sauce
0.5 tablespoon sesame oil
1.5 tablespoon rice bran oil
1 cup shelled frozen edamame
3 sliced spring onions
To garnish:
sliced springs onions
toasted sesame seeds
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together all the ingredients. Stir well to combine,
3. Spread the kimchi mixture onto your sheet pan. Bake for 50-60 minutes or until the rice on the edge of the pan begins to become crisp. Do not forget to stir the rice every 15 minutes or so.
4. Serve warm and garnish with spring onions and toasted sesame seeds.
Ingredients:
cooking spray
1 12-ouncecantomato puree
3 cloves minced garlic
0.5 finely chopped onion
salt and pepper to taste
2 tablespoons butter cut into small cubes
1 large red bell pepper sliced into rounds
1 large eggplant
1 large zucchini
1 large yellow squash
4 small unpeeled gold potatoes
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
4 oz crumbled soft goat's cheese
1 tablespoon chopped basil leaves
Directions:
1. Preheat the oven to 375°F. Grease the sheet pan with cooking spray.
2. Pour the tomato puree onto the sheet pan.Add the garlic, the onion, and the seasoning and spread it evenly. Put the butter cubes all over.
3. Slice all the vegetables into 1/4" inch pieces.
4. Arrange the vegetables over the tomato base. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
5. Bake on the center rack for 30-40 minutes or until the vegetables soften and the tomato puree begins to bubble.
6. Remove the pan from the oven and then turn the oven to broil.
7. Spread the goat's cheese over the ratatouille.Broil for a minute or two or until the cheese melts.
8. Sprinkle the chopped basil leaves on top. Serve warm.
Sweet Potatoes With Beans and Rocket
Total preparation time: 1h 15 min
Servings: 4
Ingredients:
4 medium-size unpeeled sweet potatoes, pricked with a fork all over
1 15-ounce can cannellini beans, rinsed and drained
freshly squeezed juice of half a lemon
0.5 tsp herbs de Provence
1/4 cup drained capers
1/4 cup sultanas
1 tsp salt
0.5 tsp pepper
1 tbs olive oil
For the rocket garnish:
4 cups baby rocket leaves
1 tsp olive oil
Directions:
1. Preheat the oven to 400°F with put a rack in the center. Line your sheet pan with aluminum foil.
2. Put the sweet potatoes on the sheet pan and bake for about an hour or until soft enough to pierce easily with a knife. Set aside to cool.
3. In a medium bowl, combine the beans, the lemon juice, the herbs de Provence, the capers, the sultanas, the salt, the pepper and a teaspoon of the olive oil.
4. When the sweet potatoes cool down a bit, use a paring knife to cut open each one lengthwise. Do not cut all the way through! With the back of a spoon, flatten the center to make some room for the bean filling.
5. Spoon the bean mixture in the middle of the sweet potatoes.
6. Mix the rocket leaves with the olive oil. Put a handful of the rocket over each potato.
7. Return the sheet pan to the oven for another 5-10 minutes or until the rocket wilts. Serve hot.
Sheet Pan Tomatoes, Kumquats, and Asparagus
Total preparation time: 45 minutes
Servings: 4
Ingredients:
8 tablespoons butter
3 pounds tomato vines
4 bunches of asparagus
250gr of kumquats
10 garlic cloves, peeled and smashed
salt and pepper to taste
2-3 tablespoons of cream
a splash of white wine
Directions:
1. Preheat the oven to 350°F.
2. In a saucepan melt the butter until it turns brown. Spread it across the bottom of the sheet pan.
3. Place the vine tomatoes on the sheet pan and put half of the garlic between them. Pour some of the brown butter over the tomatoes and season with salt and pepper.
4. Roast for about 10 minutes.
5. Wash and cut the woody ends of the asparagus.
6. Wash the kumquats,cut them into quarters, take out the seeds and set aside.
7. Remove the tomatoes from the oven. Transfer the asparagus to the sheet pan and coat it with the brown butter. Sprinkle the rest of the garlic and the kumquats on top and season with salt and pepper.
8. Return the vegetables to the oven and roast them for another 20 minutes.
9. Remove the roasted vegetables from the oven and transfer to a plate. While the sheet pan is still hot, add the cream and the herbs and mix with the remaining brown butter and the roasted garlic. Add the white wine and season with salt.
Sheet Pan Indian-Style Tart
Total preparation time: 50 minutes
Servings: 4
Ingredients:
4 cups plus 4-8 tsp water
2tsps salt divided
4 cups cauliflower florets
4 medium-size potatoes
6 tsp vegetable oil
0.5 tsp cumin seeds
1 teaspoon minced fresh ginger
1 cup chopped onion
0.5 cup chopped tomato
0.5 tsp turmeric powder
2 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
4 tsp yogurt
0.5 tsp garam masala
1 puff pastry sheet
Directions:
1. Preheat the oven to 400°F. Line your sheet pan with parchment paper and brush it with some oil. Put the puff pastry on the prepared sheet pan to thaw.
2. Pour the 4 cups of water and 1 teaspoon of salt and bring to the boil. Turn off the heat and add the washed cauliflower florets. Let them stand for 2-3 minutes to clean the cauliflower of any pesticides and harmful substances.
3. In another saucepan boil the potatoes until almost cooked.
4. Heat the vegetable oil in a wok. Once heated, add the cumin seeds and allow them to sizzle. Add the ginger and the onion and sauté for a few minutes or until the onion becomes translucent.
5. Add the tomato and a teaspoon of salt and saute for 3 more minutes. Add the turmeric powder and the chili powder and saute, while the adding4-8 teaspoon of water to prevent it from sticking.
6. Add the cumin powder, the coriander powder and saute. Add the yogurt, the boiled potatoes, and the cauliflower. Mix well and season.
7. Stir in the garam masala, cover and let it simmer for 2-3 minutes. Stir occasionally.
8. Meanwhile, bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350°F.
9. Spread the Indian-style spicy masala on the tart. Add few swirls of olive oil and bake for another 10-15 minutes. Serve hot!
Sheet Pan Fried Rice
Total preparation time: 1 hour
Servings: 4
Ingredients:
4 cups of cooked cold rice
1.5 cups kimchi, chopped into bite-size pieces
2 tablespoons kimchi juice
1.5 tablespoon gochujang paste
2 tablespoons soy sauce
0.5 tablespoon sesame oil
1.5 tablespoon rice bran oil
1 cup shelled frozen edamame
3 sliced spring onions
To garnish:
sliced springs onions
toasted sesame seeds
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together all the ingredients. Stir well to combine,
3. Spread the kimchi mixture onto your sheet pan. Bake for 50-60 minutes or until the rice on the edge of the pan begins to become crisp. Do not forget to stir the rice every 15 minutes or so.
4. Serve warm and garnish with spring onions and toasted sesame seeds.