Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner

Susan Vu
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
4
Prep Time
00:30
Cook Time
00:20
Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner
0
136
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.
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