Name: Sheet‑Pan Roasted Veggies with Tzatziki & Pita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: For the Roasted Veggies:; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp dried oregano; ½ tsp garlic powder; Salt and black pepper, to taste; For the Tzatziki:; 1 cup plain Greek yogurt; ½ cucumber, grated and squeezed dry; 1 clove garlic, minced; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp fresh dill or mint, chopped; Salt, to taste; To Serve:; 4 warm pita breads; Extra fresh herbs for garnish (optional)

Description

This Sheet-Pan Roasted Veggies with Tzatziki & Pita recipe brings together sweet, caramelized vegetables and creamy, refreshing tzatziki for the ultimate Mediterranean-style meal. It’s colorful, comforting, and easy enough to throw together on a weeknight—but special enough to serve to guests. Serve with warm pita and let everyone build their own. It’s nourishing, fun, and anything but boring!

Ingredients

For the Roasted Veggies:
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt and black pepper, to taste
For the Tzatziki:
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
Salt, to taste
To Serve:
4 warm pita breads
Extra fresh herbs for garnish (optional)

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Instructions

Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss and Roast Veggies:
In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread on the sheet pan in a single layer. Roast for 20–25 minutes, stirring once halfway through.
Make Tzatziki:
In a medium bowl, mix the Greek yogurt, grated and squeezed cucumber, garlic, olive oil, lemon juice, chopped herbs, and a pinch of salt. Stir until smooth and creamy. Chill until ready to serve.
Warm Pita:
During the last 5 minutes of roasting, wrap pita breads in foil and place in the oven to warm.

Assemble and Serve:
Plate the roasted veggies, spoon over tzatziki, and serve with warm pita on the side. Garnish with extra fresh herbs if desired.