Mediterranean Sheet Pan Meal

veganyackattack.com

Shelly

subheading: Sheet Pan Veggies:

1 medium eggplant, peeled and cubed

4 teaspoons (20 ml) olive oil, divided

1 ½ teaspoons sea salt, divided (or to taste)

½ teaspoon onion powder

¾ teaspoon black pepper, divided

2 red bell peppers, stem and seeds removed, chopped

1 large red onion, chopped

2 cups (186 g) chopped asparagus, woody ends removed

16 ounces (454 g) baby bella or cremini mushrooms, chopped

2 tablespoons (30 ml) tamari or coconut aminos

2 tablespoons (5 g) chopped fresh parsley

1 bunch radishes, quartered with leaves removed

1 tablespoon (15 ml) lemon juice

subheading: Herbed Tahini Sauce + Assembly:

½ cup (115 g) plain vegan yogurt

¼ cup (61 g) tahini

3 tablespoons (45 ml) lemon juice

2 tablespoons (6 g) minced fresh parsley

2 tablespoons (6 g) minced fresh basil

¼ to ½ teaspoon sea salt, or to taste

1 cucumber, thinly sliced

Note: Ingredients may have been altered from the original.

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