• Ali

Shawarma Seasoned Roasted Veggies on Rice


I really like this one dish at a Greek restaurant so this is my attempt to copy the idea of it. I am not going to the trouble of putting the vegetables on skewers like they do. I want something easy that can be thrown together.


How to make it:

1. In an oven safe baking dish, mix together ...

  • 1/4 cup lemon juice

  • 2 tbsp tomato sauce

  • 2 tbsp white wine vinegar

  • 3 cloves garlic, minced

  • 1 tsp salt

  • 1/2 tsp dried oregano

  • 1/2 tsp paprika

  • a pinch of ginger

  • a pinch of nutmeg

  • 2 tbsp olive oil

2. Chop up a bunch of veggies in big chunks, add them to the dish and mix until coated. I used the following veggies but I am sure any mix would do fine providing you cook denser veggies a little longer.

  • 2 shallots

  • 1 zucchini

  • 1 bell pepper

  • A handful of cherry or grape tomatoes

  • 1/2 cup of cauliflower

  • 1/2 cup broccoli

  • 2 big mushrooms

3. Let the veggies marinate for a few hours in the fridge if you like or just mix them well and pop them in the oven, preheated to 400 F for 30-45 minutes. This goes well with brown rice.

Making Brown Rice

Brown rice can be tricky but this method works well. Add 2 cups of rice and 3 cups of water to a pot with a tbsp of oil. Bring water to a boil, turn the heat down to a simmer and add a lid. Simmer for 20 minutes then turn off the heat and let the rice sit undistributed for 20-30 minutes. Then it is ready. Makes 2-3 meals worth for us (us being 2 adults and a toddler). Also you can half the recipe and it still works out fine.


#HealthyVeganRecipe #EasyVeganRecipe #Roastedvegetables

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Kelowna, British Columbia |  Allison.e.mcmillan@gmail.com

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