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Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner

Name: Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 0 of **For the Shawarma Spice Blend**; 1 Tbsp of ground coriander; 2 tsp of ground cumin; 1 tsp of granulated garlic; 1 tsp of onion powder; 0.75 tsp of ground cinnamon; 0.5 tsp of ground allspice; 0.5 tsp of ground ginger; 0.5 tsp of ground turmeric; 0.5 tsp of ground black pepper; 0 of **For the Roasted Vegetables and Chickpeas**; 1 medium (1-lb) of eggplant, cut into 1-inch chunks (about 6 cups); 1 medium (7-oz) of red onion, cut into ¾-inch-thick wedges; 1 (15.5-oz) can of chickpeas, drained and thoroughly rinsed; 5 Tbsp of extra-virgin olive oil, divided; 0 of Kosher salt; 1.5 Tbsp (8g) of Shawarma Spice Blend (above); 0 of Zest and juice of 1 small (4-oz) lemon (2 tsp zest and 3 Tbsp juice); 1 tsp of honey; 0.5 tsp of dried oregano; 0.25 tsp of crushed red chile flakes; 0.5 cup (2 ½ oz) of drained Kalamata olives, halved, plus 1 tablespoon brine; 0.5 cup (2 oz) of crumbled feta cheese; 0.25 cup of loosely packed fresh basil leaves; 0 of **For the Herby Yogurt Sauce with Cucumbers**; 8 oz of Persian cucumbers (about 3 total), halved lengthwise and cut diagonally into ½-inch pieces (about 2 cups); 3 Tbsp of extra-virgin olive oil, divided; 0 of Kosher salt and freshly ground black pepper; 1.5 cups (12 oz) of full-fat plain Greek yogurt; 2 cloves of garlic (6g), finely grated

Susan Vu

September 8, 2023

This vegetable-centric sheet pan dinner comes together in under an hour, but still yields quite an impressive spread. Cubes of eggplant, onion wedges, and canned chickpeas get coated in a homemade shawarma-inspired spice blend before everything gets roasted in the Anova Precision Oven with a touch of steam. The warm vegetables and chickpeas get tossed in a flavorful dressing made up of briny olives and zesty lemon juice, then topped with feta cheese and fresh basil. The resulting dish is one that is so packed with umami-richness, even the biggest carnivore in your life won’t notice that it is meat-free. To round out the sheet pan dinner, an easy creamy yogurt sauce topped with slices of crunchy cucumbers is whipped up and served alongside warm pita bread or flatbread. To save time, feel free to use 1 1/2 tablespoons of your favorite store-bought shawarma spice blend instead of making the homemade version.

Serves

Prep Time

00:30

Cook Time

00:20

Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner

150

Ingredients

For the Shawarma Spice Blend

1 Tbsp

ground coriander

2 tsp

ground cumin

1 tsp

granulated garlic

1 tsp

onion powder

¾ tsp

ground cinnamon

½ tsp

ground allspice

½ tsp

ground ginger

½ tsp

ground turmeric

½ tsp

ground black pepper

For the Roasted Vegetables and Chickpeas

1 medium (1-lb)

eggplant, cut into 1-inch chunks (about 6 cups)

1 medium (7-oz)

red onion, cut into ¾-inch-thick wedges

1 (15.5-oz) can

chickpeas, drained and thoroughly rinsed

5 Tbsp

extra-virgin olive oil, divided

Kosher salt

1.5 Tbsp (8g)

Shawarma Spice Blend (above)

Zest and juice of 1 small (4-oz) lemon (2 tsp zest and 3 Tbsp juice)

1 tsp

honey

½ tsp

dried oregano

¼ tsp

crushed red chile flakes

½ cup (2 ½ oz)

drained Kalamata olives, halved, plus 1 tablespoon brine

½ cup (2 oz)

crumbled feta cheese

¼ cup

loosely packed fresh basil leaves

For the Herby Yogurt Sauce with Cucumbers

8 oz

Persian cucumbers (about 3 total), halved lengthwise and cut diagonally into ½-inch pieces (about 2 cups)

3 Tbsp

extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1.5 cups (12 oz)

full-fat plain Greek yogurt

2 cloves

garlic (6g), finely grated

3 Tbsp (7g)

coarsely chopped fresh dill, plus hand-torn dill for garnish

For Serving

4 to 8

warm pita breads or flatbreads (depending on size)

Steps

1. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 20%

Temp: 385°F

Heat: Rear

2. Make the Shawarma Spice Blend

In a small bowl, combine the coriander, cumin, granulated garlic, onion powder, cinnamon, allspice, ginger, turmeric, and black pepper. Stir to combine then set aside.

3. Prep the Roasted Vegetables and Chickpeas

In a large bowl, combine the eggplant, onion, and chickpeas. Drizzle with 3 tablespoons of the olive oil and toss to combine. Sprinkle with the Shawarma Spice Blend and season lightly with salt. Toss to combine then pour onto a rimmed baking sheet and spread the vegetables and chickpeas out into a single layer. Save the bowl (no need to clean it out).

4. Roast the Vegetables and Chickpeas

Rack

Roast until golden brown in spots and the vegetables are tender, 20 to 25 minutes.

Sous Vide Mode: Off

Steam: 20%

Temp: 385°F

Heat: Rear

00:20 Timer

5. Make the Dressing

Meanwhile, in the reserved bowl, combine the remaining 2 tablespoons of olive oil, the honey, lemon zest, lemon juice, dried oregano, red chile flakes, kalamata olives and olive brine. Stir to combine then set aside.

6. Dress the Roasted Vegetables and Chickpeas

Remove the roasted vegetables and chickpeas from the oven, cool slightly on the hot baking sheet for 10 minutes, then add to the bowl of dressing. Gently stir to combine then set aside.

7. Make the Herby Yogurt Sauce with Cucumbers

In a small bowl, stir together the cucumbers, 1 tablespoon of olive oil, a large pinch of salt, and several grinds of black pepper. Set aside at room temperature. In a medium bowl, combine the Greek yogurt, the remaining 2 tablespoons of olive oil, garlic, dill, a large pinch of salt, and several large grinds of black pepper. Stir to combine and chill in the refrigerator until ready to serve.

8. Plate and Serve

Transfer the dressed roasted vegetables and chickpeas onto a large rimmed platter or shallow bowl. Sprinkle with the feta cheese then hand-tear the basil over the cheese. Transfer the yogurt mixture into a medium shallow serving bowl. Use the back of a spoon to spread the yogurt out to cover the bottom of the bowl. Spoon the cucumbers and all of the accumulated juices over the yogurt. Garnish with additional hand-torn dill and several grinds of black pepper. Serve immediately alongside the warm pita bread or flatbread.