Roasted Veggie and Feta Sheet-Pan with Lemon Yogurt Sauce
This sheet-pan meal is a simple, vibrant Mediterranean dish featuring roasted seasonal vegetables, caramelized for natural sweetness, topped with crumbled feta, and finished with a creamy lemon yogurt sauce. It’s healthy, customizable, and makes an excellent side dish or light main.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Roasted Veggies
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium red onion, cut into wedges
1 cup cherry tomatoes, whole
1 medium eggplant, diced into 1-inch cubes
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
½ tsp garlic powder
Salt & black pepper, to taste
For the Topping
¾ cup crumbled feta cheese
2 tbsp toasted pine nuts
Fresh parsley or mint, chopped
For the Lemon Yogurt Sauce
1 cup Greek yogurt (plain, whole milk for creaminess)
Juice of 1 lemon
Zest of 1 lemon
1 tbsp olive oil
1 garlic clove, grated or finely minced
Salt & pepper, to taste
Instructions
Preheat oven
Set oven to 425°F (220°C). Line a large sheet-pan with parchment paper.
Prepare vegetables
In a large bowl, toss zucchini, bell peppers, onion, eggplant, and cherry tomatoes with olive oil, oregano, thyme, garlic powder, salt, and pepper.
Spread evenly on the sheet-pan in a single layer.
Roast vegetables
Bake for 20–25 minutes, tossing halfway through, until veggies are tender and lightly caramelized.
Make the lemon yogurt sauce
While veggies roast, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, salt, and pepper in a small bowl. Chill until ready to use.
Finish the dish
Once veggies are roasted, remove pan from the oven.
Sprinkle crumbled feta evenly over the hot vegetables so it softens slightly.
Optionally, scatter toasted pine nuts and fresh parsley or mint on top.
Serve
Drizzle or dollop the lemon yogurt sauce over the sheet-pan before serving, or serve the sauce on the side.
Enjoy warm with pita, rice, or couscous.
Notes & Tips
For extra flavor: Add a drizzle of balsamic glaze before serving.
Make it a meal: Serve with grilled chicken, salmon, or chickpeas.
Texture tip: Roast eggplant on a separate section of the pan so it doesn’t get too soft compared to the other veggies.
Meal prep: Veggies can be roasted and stored for up to 3 days; reheat in oven for best texture.
Frequently Asked Questions
Q: Can I use different vegetables?
Yes! Cauliflower, carrots, asparagus, or mushrooms work beautifully.
Q: What’s a good vegan alternative to feta?
Try vegan feta, marinated tofu cubes, or roasted chickpeas for protein.
Q: Can I make the sauce ahead?
Yes, the lemon yogurt sauce can be made 2 days in advance and kept chilled.
Nutritional Information
Calories: 265
Protein: 11g
Fat: 17g
Carbs: 19g
Fiber: 5g
Sugars: 9g