Name: Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 zucchini, sliced; 1 red bell pepper, chopped; 1 red onion, sliced; 1 cup cherry tomatoes; 1 small sweet potato, cubed; 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon garlic powder; Salt and pepper, to taste; ½ cup crumbled feta cheese; ½ cup plain Greek yogurt; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 small garlic clove, grated; Salt and pepper, to taste

zWhy You’ll Love This Recipe

I love how this recipe combines roasted vegetables with creamy feta and a bright, tangy sauce for a dish that’s hearty yet light. Everything roasts on one pan, making it perfect for busy nights or meal prep. The yogurt sauce adds just the right cooling contrast to the caramelized veggies and salty cheese. It’s endlessly flexible and works great as a side, main, or even stuffed in a warm pita.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sheet pan:

Bell peppers (any color), chopped
Zucchini, sliced
Red onion, sliced
Cherry tomatoes
Carrots or sweet potatoes, chopped
Olive oil
Salt
Black pepper
Dried oregano or thyme
Garlic powder
Block or crumbled feta cheese

For the lemon yogurt sauce:

Plain Greek yogurt
Fresh lemon juice
Lemon zest
Garlic, minced or grated
Olive oil
Salt and pepper
Fresh dill or parsley (optional)

Directions

I preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
I toss all the chopped vegetables in olive oil, salt, pepper, garlic powder, and herbs.
I spread them in a single layer on the sheet pan and roast for 25–30 minutes, tossing halfway through.
During the last 5–7 minutes, I scatter the feta over the veggies so it warms and softens slightly.
While the veggies roast, I whisk together the lemon yogurt sauce ingredients in a bowl until smooth and creamy.
Once the veggies are golden and tender, I serve them warm with a generous drizzle of the yogurt sauce.

Servings and timing

This recipe serves 4 as a main or 6 as a side.
Preparation time: 15 minutes
Roasting time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add chickpeas or roasted tofu for extra protein. I’ve also swapped in seasonal vegetables like Brussels sprouts, asparagus, or cauliflower. For a more Mediterranean vibe, I add olives and a pinch of sumac. It also works great over cooked quinoa, rice, or couscous.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The yogurt sauce keeps separately for 3–4 days. To reheat, I roast the veggies in the oven or air fryer for 10 minutes at 375°F to revive their texture. I serve the sauce cold or let it sit at room temperature briefly before drizzling.

FAQs

Can I use crumbled feta instead of block feta?

Yes, both work well. I like block feta for larger chunks, but crumbled melts beautifully into the veggies too.

Can I make this dairy-free?

Yes, I’ve used a dairy-free feta and a coconut milk–based yogurt for the sauce with great results.

Is this recipe good for meal prep?

Absolutely. I roast a big batch, store it in containers, and keep the sauce in a separate jar to drizzle fresh.

What can I serve this with?

It’s great over rice, quinoa, or greens. I also love it stuffed in a warm pita with extra herbs and sauce.

Can I make the yogurt sauce ahead of time?

Yes, I often make it a day in advance—the flavors deepen as it sits.

Conclusion

Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is a fresh, easy dish that brings out the best in seasonal vegetables with minimal effort. I love how the creamy feta and bright lemony sauce elevate every bite. Whether I’m cooking for the week or just want a wholesome dinner without the mess, this one always delivers.