Portobello Potato Souvlaki Pan

Ingredients

• 1.5 Pound Baby potatoes - 1 1/2 pounds (halved), halved
• 4 Count Portobello mushrooms - 4 large caps (stems removed, caps cut into 1-inch pieces), Stems removed; caps cut into 1-inch pieces.
• 2 Each Zucchini - 2 medium (cut into 1/2-inch half-moons), Cut into 1/2-inch half-moons.
• 1 Each Red onion - 1 large (cut into 1-inch wedges), Cut into 1-inch wedges.
• 3 Tablespoon Extra-virgin olive oil - 3 tablespoons
• 2 Teaspoon Dried oregano - 2 teaspoons
• 1 Teaspoon Garlic powder - 1 teaspoon
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons
• 1 Each Lemon - 1 large (zested and juiced), Zested and juiced for the hummus sauce.
• 0.75 Cup Plain hummus - 3/4 cup
• 2 Tablespoon Warm water - 2 tablespoons
• 0.5 Cup Fresh parsley - 1/2 cup (chopped), chopped

Instructions

1. Preheat and prep

   1. Heat the oven to *425°F*. Prep the *baby potatoes, portobello mushrooms, zucchini, red onion, lemon, and parsley* as listed.

2. Start the potatoes

   2. On the rimmed sheet pan, toss the *halved baby potatoes* with 1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Spread them *cut side down* and roast for *20 minutes*.

3. Add the remaining vegetables

   3. Carefully remove the hot pan from the oven. Add the *portobello mushrooms, zucchini, and red onion* to the same pan, then toss with the remaining 2 tablespoons olive oil, remaining 1 teaspoon oregano, remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.

4. Finish roasting

   4. Spread everything into an *even layer* and roast for *20 to 25 minutes*, until the potatoes are *fork-tender* and the mushrooms are browned at the edges.

5. Make the lemony hummus sauce

   5. While the pan finishes roasting, stir the *hummus, lemon zest, lemon juice, warm water,* and remaining 1/4 teaspoon salt in a small bowl until *smooth and pourable*.

6. Finish and serve

   6. Drizzle the roasted vegetables with the *lemony hummus sauce*, sprinkle with *fresh parsley*, and serve hot.