Description
This vibrant Sheet Pan Veggies and Lentils recipe combines perfectly roasted Yukon gold potatoes, zucchini, cherry tomatoes, and protein-rich lentils topped with crumbled feta cheese and a zesty parsley lemon mayo dressing. It’s a wholesome, easy-to-make one-pan meal that’s both flavorful and nutritious, ideal for a quick weeknight dinner.
Ingredients
Vegetables and Lentils
- 12 ounces small Yukon gold or red potatoes (1 to 2 inches across), quartered
- 1 medium zucchini (about 8 ounces), cut into 1/2″ thick half moons
- 8 ounces cherry tomatoes
- 1 (15-ounce) can lentils, rinsed and drained well
Seasoning and Oil
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
Topping
- 4 ounces feta cheese, crumbled (about 1 cup)
Parsley Dressing
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees Fahrenheit to prepare for roasting.
- Prepare Potatoes: Toss the quartered potatoes with 1 tablespoon of olive oil, ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange the potatoes cut side down on a rimmed baking sheet and cover tightly with foil. Roast for 18 to 22 minutes until the potatoes are almost tender and browning underneath.
- Stir Potatoes: Remove the foil carefully and stir the potatoes to promote even cooking and browning.
- Add Vegetables and Lentils: In the same bowl used for the potatoes, toss zucchini, cherry tomatoes, rinsed lentils, the remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter this mixture evenly over the partially roasted potatoes, then sprinkle crumbled feta cheese on top.
- Roast Everything Together: Place the baking sheet back in the oven and roast for another 15 to 18 minutes until tomatoes blister, feta softens and browns slightly, and the squash becomes tender.
- Make Parsley Dressing: While the vegetables are roasting, whisk together mayonnaise, chopped parsley, lemon juice, and 1/4 teaspoon salt in a small bowl until well combined.
- Serve: Remove the pan from the oven and let it sit for 5 minutes to settle. Drizzle the roasted veggies and lentils with the parsley dressing and serve any remaining dressing on the side for added flavor.
Notes
- Ensure to rinse and drain canned lentils thoroughly to avoid excess moisture that may affect roasting.
- For a vegan version, substitute mayonnaise with vegan mayo and omit feta cheese or replace with a plant-based alternative.
- You can customize the vegetables based on seasonality or preference, such as adding bell peppers or eggplant.
- Covering the potatoes with foil initially helps them steam and cook through before roasting uncovered for browning.
- Letting the pan rest after roasting allows flavors to meld and avoids serving overly hot dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
