Here’s a simple and delicious recipe for a Roasted Veggies & Feta Sheet Pan with Lemon Yogurt Sauce—a perfect one-pan meal that’s healthy, easy, and full of flavor.
Roasted Veggies & Feta Sheet Pan with Lemon Yogurt
Ingredients:
For the Sheet Pan:
1 large red onion, cut into wedges
2 bell peppers (any color), sliced
1 zucchini, sliced into rounds
1 eggplant, cubed (optional)
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 block (about 6–8 oz) feta cheese
Fresh parsley or mint, chopped (for garnish
Optional: Add chickpeas or cubed potatoes for more substance
For the Lemon Yogurt Sauce:
3/4 cup plain Greek yogurt
1 tablespoon lemon juice (more to taste)
1 teaspoon lemon zest
1 clove garlic, finely minced or grated
1 tablespoon olive oil
Salt and pepper to ta
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare vegetables: On a large sheet pan, toss all the chopped vegetables with olive oil, paprika, oregano, salt, and pepper until well coated.
3. Add feta: Nestle the block of feta in the center of the pan among the vegetables.
4. Roast in the oven for 25–30 minutes, or until the vegetables are tender and starting to char and the feta is golden on the edges.
5. Make the lemon yogurt sauce: In a bowl, whisk together the yogurt, lemon juice, zest, garlic, olive oil, salt, and pepper. Chill until ready to serve.
6. Serve: Spoon the roasted veggies and feta onto plates, drizzle with lemon yogurt, and garnish with fresh herbs.
Serve over couscous, rice, or flatbread for a more filling meal.
Add a drizzle of balsamic glaze or chili fl
akes for extra