Mediterranean Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce

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Mediterranean roasted veggie and feta sheet-pan served with lemon yogurt sauce.
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Mediterranean Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce

The Mediterranean Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is a colorful and tasty dish that brings together the fresh flavors of the Mediterranean. Filled with roasted vegetables and topped with creamy feta cheese, this meal is both simple to prepare and wonderfully satisfying. The addition of lemon yogurt sauce gives it a zesty kick that ties everything together beautifully.

Why Make This Recipe

This recipe is packed with nutrients and flavor! It’s a great way to enjoy a healthy meal using fresh vegetables. Not only is it easy to make, but it also requires minimal clean-up since everything cooks on one sheet pan. This dish is perfect for busy weeknights or as a delightful side for gatherings. Plus, it’s vegetarian-friendly and can easily be enjoyed by everyone.

How to Make Mediterranean Roasted Veggie & Feta Sheet-Pan

Ingredients:

  • 1 red bell pepper, sliced or chopped
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges or slices
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil (or 2 tbsp if preferred)
  • 1 block feta cheese
  • 1 cup plain yogurt
  • 1 lemon (juice and zest)
  • Salt and pepper to taste
  • Fresh herbs (like parsley or dill) for garnish

Directions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced bell pepper, zucchini, red onion, and cherry tomatoes.
  3. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
  4. Spread the veggies onto a sheet pan in a single layer.
  5. Crumble feta cheese over the top of the vegetables.
  6. Roast in the oven for 20-25 minutes until veggies are tender.
  7. While the veggies are roasting, mix together the yogurt, lemon juice, lemon zest, salt, and pepper in a small bowl to make the lemon yogurt sauce.
  8. Once done, serve the roasted veggies on a plate, drizzled with the lemon yogurt sauce and garnished with fresh herbs.

How to Serve Mediterranean Roasted Veggie & Feta Sheet-Pan

This dish can be served as a main meal or as a side dish. It pairs well with grilled meats or can be enjoyed on its own. Add extra fresh herbs on top for a nice touch. You can also serve it with warm pita bread or a side of grains like quinoa or rice to make it a complete meal.

How to Store Mediterranean Roasted Veggie & Feta Sheet-Pan

To store leftovers, keep the roasted veggies and lemon yogurt sauce in separate airtight containers. The veggies can be refrigerated for 3-4 days. The lemon yogurt sauce should also be stored in the fridge and used within a week. Reheat the veggies in the oven or microwave before serving again.

Tips to Make Mediterranean Roasted Veggie & Feta Sheet-Pan

  • Don’t overcrowd the sheet pan; this helps the veggies roast nicely.
  • Feel free to use any vegetables you have on hand. Bell peppers, eggplant, and asparagus all work well.
  • Adjust the seasoning according to your taste; you can add spices like oregano or garlic powder for extra flavor.

Variation

For a heartier version, you can add chickpeas or lentils to the sheet pan before roasting. This adds protein and makes it even more filling.

FAQs

Can I use other types of cheese instead of feta?

Yes, you can use goat cheese or any cheese that melts nicely. Just keep in mind that the flavor will be different.

Is this recipe suitable for meal prep?

Absolutely! This dish stores well, making it a great option for meal prep. Just keep the sauce separate until you are ready to eat.

Can I make the lemon yogurt sauce in advance?

Yes, you can prepare the lemon yogurt sauce ahead of time and store it in the refrigerator. Just give it a good stir before serving.

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Mediterranean Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce

  • Author: olivia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A vibrant and nutritious dish featuring roasted vegetables topped with crumbled feta cheese and a zesty lemon yogurt sauce.

Ingredients

Scale
  • 1 red bell pepper, sliced or chopped
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges or slices
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 1 block feta cheese
  • 1 cup plain yogurt
  • 1 lemon (juice and zest)
  • Salt and pepper to taste
  • Fresh herbs (like parsley or dill) for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced bell pepper, zucchini, red onion, and cherry tomatoes.
  3. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
  4. Spread the veggies onto a sheet pan in a single layer.
  5. Crumble feta cheese over the top of the vegetables.
  6. Roast in the oven for 20-25 minutes until veggies are tender.
  7. While the veggies are roasting, mix together the yogurt, lemon juice, lemon zest, salt, and pepper in a small bowl to make the lemon yogurt sauce.
  8. Once done, serve the roasted veggies on a plate, drizzled with the lemon yogurt sauce and garnished with fresh herbs.

Notes

To store leftovers, keep the roasted veggies and lemon yogurt sauce in separate airtight containers. The veggies can be refrigerated for 3-4 days, and the sauce should be used within a week.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: Mediterranean, roasted vegetables, feta, healthy, vegetarian, quick meal

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