BHA & BHT Free Sheet Pan Mediterranean Tempeh with Broccolini & Mushrooms
Total time1 hr 5 min
Prep time20 min
Cook time30 min
4.7(20)
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Learn more →Ingredients
4 servings
For the marinade & roasting
- ¼ cup extra-virgin olive oil, divided
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the sheet pan
- 16 oz tempeh, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 8 oz cremini mushrooms, halved
- 1 bunch broccolini (about 8 oz), trimmed and halved lengthwise if thick
- ½ cup pitted kalamata olives, roughly chopped
- 2 tbsp capers, drained
- 3 cloves garlic, thinly sliced
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together 3 tbsp of the olive oil, the lemon juice, oregano, cumin, turmeric, smoked paprika, salt, and black pepper until combined.
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