This Middle Eastern sheet pan dinner is what easy dinners should be. It comes together quickly, it's easy to cook and full of nutritious ingredients. This one is has copious roasted vegetables like root veggies, zucchini, eggplant and carrots. Plus it has chickpeas and Middle Eastern spices like zaatar, cumin and coriander. We finish it off with a drizzle of sesame tahini and serve it with some mixed greens for a well-rounded and low maintenance meal.
What makes this "Middle Eastern"?
I call this a Middle Eastern Sheet Pan Dinner because it incorporates a variety of Middle Eastern Spices and ingredients into the dish. This vegan recipe combines warming spices like cinnamon, coriander, cumin and zaatar to produce a very distinct Middle Eastern vibe. This one tastes a little like falafel, a little like shawarma and a lot like comfort. The drizzle of Sesame Tahini ties it all together.
Sheet Pan Dinners are the best
Fun fact, for the last several years I have been cooking with only 2 gas stovetop burners. I have adapted my cooking to utilize my oven way more than I ever imagined previously. You will be amazed at how great sheet pan cooking is. Sheet pan cooking is the easiest and most low maintenance method of cooking there is (other than slow-cookers or instant pots). I simply cut ingredients and season them, then spread them on the sheet pan in a single layer to cook. In order to time a sheet pan perfectly, it works best to cut hardy ingredients that take longer to cook in small pieces and things that cook quickly larger. We start cooking the hardier items first then add the quicker veggies in for the second round of cooking. This way all the foods are ready at the same time! This method works perfectly for this sheet pan dinner which contains potatoes that take a while to cook and zucchini which cooks quickly. Cutting them in sizes according to cooking time and cooking in rounds is an amazing way to cook several different ingredients on one pan.
INGREDIENTS FOR MIDDLE EASTERN SHEET PAN DINNER
This sheet pan dinner is an easy cook all year round. These ingredients can be found at the market in all four seasons.
- russet potatoes
- sweet potatoes
- eggplant
- rainbow carrots
- chickpeas
- zucchini
- salt
- coriander
- cinnamon
- cumin
- smoked paprika
- garlic powder
- olive oil
- zaatar spice
- sesame tahini
HOW TO MAKE MIDDLE EASTER FLAVORS SHEET PAN DINNER
This is the easiest dinner recipe you have ever made. All you do is chop the veggies, season them and roast them in the oven. A quick drizzle of tahini and a sprinkle of zaatar finishes it off.
- Preheat oven to 400.
- In a large bowl, toss potatoes, sweet potatoes, eggplant and carrots in oil and spices (except zataar and tahini) then spread on a large sheet pan and bake for 15 minutes.
- Add chickpeas and zucchini to the sheet pan with half cooked veggies and toss together with a spatula to distribute spices and to flip over the half cooked veg. Return to oven and bake for 15 more minutes.
- Finish with a drizzle of tahini, zataar spice and eat with a salad.
MORE EASY DINNERS FOR YOU
Middle Eastern Flavors Sheet Pan Dinner
Ingredients
- 2 russet potatoes peeled and cubed
- 3 small sweet potatoes peeled and cubed
- 1 eggplant cut in cubes
- 3 rainbow carrots peeled and chopped
- 1 15 oz can of chickpeas drained
- 1 medium zucchini cut in large cubes
- ½ tsp salt
- ½ tsp coriander
- ½ tsp cinnamon
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp olive oil
- 1 tsp zaatar spice
- 3 tbsp sesame tahini
Instructions
- Preheat the oven to 400
- In a large bowl, toss potatoes, sweet potatoes, eggplant and carrots in oil and cinnamon, cumin, salt, garlic powder and coriander. Then spread them out on a large sheet pan and bake for 15 minutes.
- Add the chickpeas and zucchini to sheet pan with half cooked veggies and toss together with a spatula to distribute spices and to flip over the half cooked veg. Return to oven and bake for 15 more minutes.
- Finish with a drizzle of tahini, zataar spice and eat with a salad.
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