Description
A nutritious and colorful sheet pan meal featuring roasted vegetables, tender gnocchi, and creamy goat cheese, ready in under an hour.
Ingredients
Scale
- 19 oz can lentils, drained and rinsed
- 1 pint baby tomatoes, halved
- 1 yellow or orange pepper, chopped into 1/2 inch pieces
- 1 small eggplant, chopped into 1/2 inch pieces
- 1 red onion, chopped into 1/2 inch pieces
- 2 garlic cloves, chopped
- 500 g store-bought potato gnocchi
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Juice of one lemon
- 1/2 tbsp red wine vinegar
- 2 small garlic cloves, pressed
- 100–125 g plain goat cheese
- 1/2 cup chopped fresh herbs (mix of parsley, dill, and mint)
- Olive oil (optional)
- (Optional) Handful of black olives
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- Add the rinsed lentils, baby tomatoes, pepper, eggplant, onion, gnocchi, and garlic to the sheet pan.
- Drizzle the Greek dressing over the ingredients and toss to coat.
- Bake for 25 minutes, tossing at the 15-minute mark.
- Crumble the goat cheese over the top and bake for an additional 5 minutes.
- Serve immediately topped with fresh herbs, a drizzle of olive oil, and black olives if desired.
Notes
Ensure vegetables are cut uniformly for even cooking. Consider adding a pinch of red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg