By: Robin Kurss
When the weather is beautiful, it’s nice to spend less time in the kitchen and I came across this sheet pan dinner that is easy to make, full of summer vegetables, and is delicious. Hope you’ll agree!
Serves 4
Ingredients:
For the sheet pan
• 1 pint baby tomatoes, halved
• 1 yellow or orange pepper, chopped in 1/2 inch pieces
• 1 small eggplant, chopped in 1/2 inch pieces
• 1 red onion, chopped in 1/2 inch pieces
• 2 garlic cloves, chopped
• 1 lb. store-bought potato gnocchi
For the Greek dressing
• ½ cup olive oil
• ½ tbsp dried oregano
• ½ tsp salt
• ¼ tsp pepper
• juice of one lemon
• ½ tbsp red wine vinegar
• 2 small garlic cloves, pressed
Topping
• 100-125 g plain goat cheese
• ½ cup chopped fresh herbs (mix of parsley, dill and mint)
• olive oil
Directions:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.
- Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing at the 15-minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil.
