When you first adopt a no oil whole food plant based lifestyle you wonder how on earth will you roast vegetables without oil! It is actually quite easy and trust me you won’t miss the oil. In fact the flavor of the vegetables comes shining through when they aren’t coated in oil. The flavor really pops here with the combination of lemon juice and select dried herbs. There is often a story behind what I end up making in the kitchen and this recipe is no different. The original recipe comes from a New York Times recipe for a pasta dish that isn’t vegan but our daughter Katy saw the Healthy Librarian post about it on Facebook and she had veganized the recipe herself so Katy decided to try it too. Katy is an excellent plant based cook and she frequently makes these sheet pan roasted vegetables. Her culinary standards are set pretty high so I can always trust her recommendations. I had to modify the recipe further taking out the oil and salt. My first attempt was a winner. I have made this recipe three times in the past week alone!
When Katy made the delcious Quinoa Tabbouleh Recipe for me she mentioned that she thought these Sheet Pan Roasted Vegetables would be a nice dish to serve along side. I jumped right on that idea and tried them – sure enough she was right. Now I can’t stop making this recipe – it’s that delicious! I also made a batch of my favorite Best Oil Free Hummus and it was the perfect way to round out this lovely Trio plate! I like a little squeeze of fresh lemon juice over the Quinoa Tabbouleh and the Sheet Pan Roasted Vegetables right before eating. Scrumptious!
Here is a short video showing you how to make these easy sheet pan roasted vegetables. Enjoy!
Shown here is the Holland Bowl Mill Cherry Cutting board – 18 x 12 x 3/4. The 7 inch bowl holds my dried herbs. The 15 inch Cherry Fruit Bowl in the background holds 4 bunches of bananas! Use our Holland Bowl Mill Affiliate Link to shop for these beautiful handcrafted heirloom qualty products made in the USA.
When I took the oil out of this recipe I replaced it with aquafaba which is just a fancy term for the viscous bean broth from canned or home cooked garbanzo beans. Aquafaba has become quite popular to use in cooking and baking as it mimmicks egg whites in it’s uses but it also adds moisture to roasted vegetables and can replace oil. Just drain the juice from a can of cooked garbanzo beans or drain your home cooked garbanzo beans. I freeze the aquafaba in ice cube trays to save it and then I can pop out one or two as needed. I use aquafaba in this recipe to help the dried herbs to stick to the vegetables and to keep them from drying out. In addition to the aquafaba I used lemon juice which adds flavor and tricks the taste buds into thinking the vegetables have been salted but in reality they have not!
Cumin seeds, crushed chili peppers and some freshly ground black pepper are all you need to make these vegetables taste extra special. Make sure your dried herbs are not too old, they lose their flavor over time and that has a huge impact on the finished product.
You want about 3 pounds of vegetables – you don’t have to be exact just estimate it. I used 2 zucchini squash, 1 yellow summer squash, 1 pound broccoli and 1 large red bell pepper. Keep in mind that you need to use vegetables cut about the same size and use vegetables that are going to cook in the same amount of time.
Go ahead and make the gluten free Quinoa Tabbloueh – it is good for days in the fridge. While the sheet pan vegetables are roasting you can easily whip up a batch of my easy Best No Oil Hummus. It takes less time to make it then it would take to drive to the store to buy some. If you have a high powered blender or a food processor you can make delicious creamy hummus at home. With these three recipes you have an awesome array of deliciousness to serve at your next pot luck, luncheon or picnic. Serve it over a bed of your favorite baby greens. Give it all a squezze of fresh lemon juice just before eating and enjoy a Meditteranian inspired Trio Bowl!
Sheet Pan Roasted Vegetables
- 1 pound broccoli florets
- 2 1/2 pounds zucchini or a combination of zucchini and yellow squash
- 1 large red bell pepper
- 2 Tablespoons Aquafaba – the bean broth from cooked garbanzo beans
- 2 Tablespoons fresh lemon juice
- 1 rounded teaspoon Cumin Seeds – the whole seed not cumin powder
- 1/2 teaspoon crushed red pepper flakes or to taste
- freshly ground black pepper to taste
Preheat oven to 425 degrees.
Prepare rimmed baking sheet by lining it with parchment paper or a silpat mat.
Cut the washed vegetables into equal size pieces so they will cook in the same amount of time. Put all the ingredients into a bowl and toss to coat them evenly with the aquafaba, lemon juice, cumin seeds, red pepper flakes and freshly ground black pepper.
Spread the vegetables mixture out evenly over the prepared baking sheet.
Bake for 18-25 minutes or until the vegetables are tender.
Serve and enjoy!
Recipe inspired by Katy, The Healthy Librarian and the New York Times!
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