top of page

The Easiest, most Versatile, One-Dish Sheet-Pan Dinner

I make this vegetarian dish allll the time.

Because most mornings and evenings I'm working with clients or teaching class, I chop all the vegetables when I have time mid-day so things are ready to roast (for 25-30min) for a veggie heavy, comforting dish at the end of the day.

Once everything is chopped, you add everything together on a sheet pan and roast.

The lemon juice, fresh herbs and feta are key and keep the dish super flavorful, satisfying and light. Don't skip these - but I do sometimes swap in basil, mint, chives, etc.

It's going to feel like a lot of veggies. This dish holds up very well and the proportions below leave a lot of leftovers (if you're 2 people eating this) so adjust the portion size as you need to.

I make this with all kinds of vegetables, listed below is my favorite combination.

The Easiest, most Versatile, One-Dish Sheet-Pan Dinner


Two Fennel Bulbs, ~2-3 cups loosely chopped

4-6 Carrots, ~2 cups loosely chopped

2 cups of Broccoli or Cauliflower

1-2 cups of Red Onion, sliced

2 cups of Sliced Mushrooms

1 brick of Firm Tofu (I use Trader Joe's Super-Firm tofu)

1 cup of chopped Cilantro (depending on how big the bunch is, I'll often use it all)

3/4 cup of sliced Scallions

1/4 of Lemon Juice

1 cup of Crumbled Feta Cheese

To Prepare:

Loosely chop all the vegetables to similar sizes (~1" chunks). Toss onto a large baking sheet.

Drain and slice the tofu. Set aside.

Chop up the scallions, cilantro. Set aside.

On a baking sheet, toss the veggies (minus the mushrooms, scallions and cilantro) with olive oil, salt and pepper and toss. (I do this by hand, a trick I learned from my friend Frannie to get a nice coating all over the veggies).

Add vegetables to sheet pan in an even layer. Roast at 400 for 15-20 min.

After 15 min, toss and move the veg to outer edges of the baking sheet, like a picture frame (you need a pretty big baking sheet to do this. If using a smaller sheet, the next step can be done on a different sheet). Add the tofu and mushrooms to the baking sheet, arranging in one layer. Roast for 10 more minutes. Tofu and veggies should start to brown.

Pro tip - If I'm serving this with rice, I'll start the rice halfway thru the roasting process.

Once out of the oven, mix & toss with lemon juice. Then let cool for 5 min.

Right on the baking sheet, toss in the Scallions, Cilantro and Feta.

Enjoy :)


bottom of page