Loved by busy foodies and veggie-lovers alike, Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is a go-to dinner that’s anything but boring. It’s hearty, fresh, and full of flavor—with juicy veggies roasted to caramelized perfection, melty crumbles of feta, and a cool lemony yogurt sauce that ties it all together like magic.
This sheet-pan meal isn’t just easy—it’s craveable. Think garlicky zucchini, sweet red peppers, and warm tomatoes that burst into savory sweetness in every bite. Add in that creamy lemon sauce and maybe a piece of warm pita, and suddenly your weeknight feels like a feast.
Whether you’re trying to eat more plant-based meals or just want a satisfying dinner that doesn’t require a sink full of dishes, this one hits the spot. Let’s dive in—you’ll be bookmarking this one for sure.
Want recipes like this sent straight to your inbox? Subscribe below and never miss a delicious dinner idea.
Why You’ll Love This Roasted Veggie & Feta Sheet-Pan
This recipe is your secret weapon for effortless, satisfying meals that feel restaurant-worthy—but come together with pantry staples and one pan.
Why This Roasted Veggie & Feta Sheet-Pan Wins Every Time
When time is tight but taste still matters, this sheet-pan veggie bake delivers. It’s ready in just 30 minutes, uses minimal cleanup, and you can prep everything while your oven preheats. Unlike raw salads, roasting deepens flavor, adds caramelized edges, and gives every veggie a tender bite.
The real showstopper? That golden layer of feta added at the end. Slightly melted, lightly crisped—it brings saltiness and creaminess that pair beautifully with the roasted produce.
The Magic of Simple Mediterranean Flavors
Garlic powder, oregano, olive oil. It’s classic, it’s aromatic, and it makes your kitchen smell like heaven. Mediterranean recipes know how to coax maximum flavor from simple ingredients, and this one is no exception.
Tomatoes soften and release juices, onions mellow and sweeten, and zucchini gets a roasted bite. If you love flavor-packed bowls, check out this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing for another Mediterranean twist.
Creamy Lemon Yogurt Sauce: The Ultimate Finishing Touch
This sauce is bright, tangy, and ultra-smooth. It gives your veggies that cool contrast, a creamy zing that elevates every forkful.
Creamy Lemon Yogurt Sauce That Brightens Every Bite
Greek yogurt brings richness and body, while lemon zest and juice cut through with citrusy sharpness. A drizzle of olive oil gives it silkiness, and the minced garlic adds bite. It’s vibrant but balanced, and exactly what roasted vegetables crave.
You can even use it as a dip for warm pita, a dressing for bowls, or a spread in wraps. And yes—it stores well for meal prep!
How to Whisk Up the Sauce in 2 Minutes Flat
Just stir everything together:
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 minced garlic clove
- Salt and pepper to taste
That’s it. No blender, no fuss. If you want it thinner for drizzling, add a splash of water or more lemon juice.
This sauce also pairs well with recipes like Sheet-Pan Roasted Veggies with Tzatziki—another quick and tasty vegetarian meal idea.
Assembling the Perfect Sheet-Pan Dinner
It’s incredibly satisfying to place all the ingredients on a single tray and let the oven work its magic. Here’s how to do it right.
Step-by-Step: Roasting Veggies to Perfection
Preheat your oven to 200°C (400°F). Use a large sheet pan so your veggies have room to spread out—this prevents steaming and ensures a nice roast.
Toss together:
- 1 chopped zucchini
- 1 chopped red bell pepper
- 1 sliced red onion
- 1 cup cherry tomatoes
Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon dried oregano, ½ teaspoon garlic powder, and season with salt and pepper. Mix everything right on the pan or in a bowl.
Roast for 20–25 minutes until vegetables are tender and starting to caramelize. Then, sprinkle ½ cup crumbled feta over the veggies and roast for 5 more minutes until the cheese is golden and soft.
While the oven works its magic, whisk your lemon yogurt sauce and get your garnishes ready.
What to Serve with Roasted Veggie & Feta Sheet-Pan
This dish can be the star of your plate or a fantastic side. Here are serving ideas:
- Warm pita or flatbread: Soft, fluffy, and perfect for scooping up sauce and veggies.
- Couscous or quinoa: Add bulk and turn it into a hearty bowl.
- Chickpeas or lentils: For more plant-based protein.
- Fresh parsley: A bright pop of green and freshness.
Want another easy idea? Turn your leftovers into lunch with this Feta Veggie Bowl with Orzo & Chickpeas.
Tips, Ingredient Swaps & Storage
Adapt this recipe to your fridge, your taste buds, and your time. Here’s how to keep it flexible and future-proof.
Smart Swaps & Ingredient Add-Ins
Don’t have all the veggies? No problem. Try:
- Eggplant
- Sweet potato
- Broccoli florets
- Cauliflower
- Mushrooms
Want more protein? Add drained chickpeas before roasting or a handful of cooked lentils when serving.
Going dairy-free? Swap feta for a plant-based version and use coconut yogurt in the sauce.
This dish is super forgiving, which makes it ideal for using up extra produce or pantry finds.
How to Store Leftovers & Reheat Like a Pro
Storage:
Let leftovers cool completely. Keep refrigerated in a sealed container and use within 4 days.
Reheating:
For best results, use a skillet over medium heat or pop it back on a baking sheet and warm in the oven at 180°C (350°F) for 8–10 minutes. The feta and vegetables stay fresh and flavorful, never turning soggy.
Avoid microwaving if you want to preserve texture—but it works in a pinch.
Ingredients at a Glance
| Sheet-Pan Veggies | |
|---|---|
| Zucchini | 1, chopped |
| Red bell pepper | 1, chopped |
| Red onion | 1, sliced |
| Cherry tomatoes | 1 cup |
| Olive oil | 2 tbsp |
| Dried oregano | 1 tsp |
| Garlic powder | ½ tsp |
| Feta cheese | ½ cup, crumbled |
| Salt & pepper | To taste |
| Lemon Yogurt Sauce | |
|---|---|
| Greek yogurt | ½ cup |
| Lemon juice | 1 tbsp |
| Lemon zest | 1 tsp |
| Olive oil | 1 tbsp |
| Garlic | 1 clove, minced |
| Salt & pepper | To taste |
| Optional for Serving | |
|---|---|
| Warm pita or flatbread | As desired |
| Fresh parsley | For garnish |
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fat | 22g |
| Saturated Fat | 6g |
| Unsaturated Fat | 16g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | Moderate |
Frequently Asked Questions (FAQ)
Can I use store-bought yogurt dressing instead?
Yes, but it won’t have the same fresh lemony punch. Homemade gives you control over flavor and ingredients.
What if I don’t like feta?
Try goat cheese, vegan feta, or even dollops of hummus as an alternative.
Can I roast everything together including feta from the start?
It’s best to add feta near the end to prevent it from drying out or burning.
Is this recipe gluten-free?
Yes, the sheet-pan and sauce are naturally gluten-free. Just use GF pita if needed.
Can I meal prep this for the week?
Absolutely! Keep the ingredients in separate containers and combine them just before serving.
In Conclusion: Roasting Brings It All Together
Meals like this Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce bring a warm, comforting, and shared feeling to the table. It’s quick enough for weeknights but vibrant enough to serve to guests. It uses what you’ve got, leans on real flavors, and makes plant-based cooking feel luxurious.
Whether you’re dipping pita into sauce or piling veggies over grains, this one brings the Mediterranean sunshine straight to your table.
Want More Like This?
Try these next:
- Sheet-Pan Roasted Veggies with Tzatziki
- Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing
- Feta Veggie Bowl with Orzo & Chickpeas
Let’s Connect!
Tried this recipe? Share your photos on Pinterest and tag us—we love seeing your creations!
Subscribe to the email list for more delicious recipes like this delivered straight to your inbox.
Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is a simple, vibrant Mediterranean-inspired dinner packed with color, texture, and flavor. Tender roasted vegetables meet golden feta crumbles, all finished with a creamy, citrusy yogurt drizzle. It’s nourishing, quick to prep, and perfect for pairing with warm pita or couscous. A one-pan wonder that brings ease and joy to any night of the week!
Ingredients
- For the Sheet-Pan Veggies:
1 zucchini, chopped
1 red bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
½ cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
- For the Lemon Yogurt Sauce:
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 garlic clove, minced
Salt & pepper, to taste
- Optional for Serving:
Warm pita or flatbread
Fresh parsley, for garnish
Instructions
Preheat oven to 200°C (400°F).
On a large sheet pan, toss zucchini, bell pepper, onion, and tomatoes with olive oil, oregano, garlic powder, salt, and pepper.
Roast for 20–25 minutes until veggies are tender and caramelized.
In the last 5 minutes of roasting, sprinkle crumbled feta over the veggies and return to the oven until slightly golden.
While veggies roast, whisk together all lemon yogurt sauce ingredients in a small bowl until smooth.
Serve roasted veggies warm with a generous drizzle of lemon yogurt sauce. Garnish with parsley and enjoy with warm pita or flatbread.
Notes
Feel free to mix in other veggies like eggplant, sweet potato, or broccoli.
For added protein, toss in chickpeas before roasting.
Want a vegan version? Use plant-based feta and coconut yogurt in the sauce.
This recipe is naturally gluten-free—just swap pita for a GF option if needed.
The lemon yogurt sauce can be made ahead and stored for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 6g
- Sodium: Moderate
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25 mg