Vegetarian Shawarma Sheet-Pan Dinner

Ingredients · for 4 (scales to your household)

• 1 Onion $0.61
• 2 Bell peppers $2.42
• 6 Potatoes, cut into 1/2-inch chunks $4.71
• 6 Carrots, cut into 1/2-inch chunks or sliced lengthwise into two pieces $1.28
• 4 Zucchini, cut into 1/2-inch slices $3.88
• 1/3 cup Olive oil $0.93
• 2 Lemons, juiced $2.22
• 2 teaspoons Ground cumin $0.27
• 1 teaspoon Coriander $0.11
• 1 teaspoon Sweet or smoked paprika $0.13
• 1/4 teaspoon Cinnamon $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat oven to 425 F
2. Spread the vegetables out on the sheet pans. I separate the vegetables into their own sections, since some vegetables cook faster than others (like carrots and bell peppers, which are done sooner).
3. Whisk the shawarma spice mixture in a small bowl: olive oil, lemon juice, cumin, coriander, paprika, cinnamon
4. Drizzle the spice mixture over the vegetables, whisking as you pour to make sure all the spices pour out of the bowl. Toss the vegetables really well (I use my hands) to evenly coat. Season the veggies generously with salt and pepper.
5. Roast vegetables for about 45 minutes, mixing several times while roasting. If the vegetables seem dry at any point or are sticking to the pans, drizzle a little more olive oil over them and mix well. Roast until the vegetables are very nicely browned and crisp around the edges. Some veggies, like bell peppers and carrots, will be done in less than 45 minutes.
6. Add salt to taste when the vegetables are done. Serve the roasted vegetables with fresh herbs and other toppings (see blog post above for ideas).