Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is one of those meals that feels like a gift to your future self. You know the ones—minimal chopping, everything piled onto a single pan, and the oven does the magic. The peppers blister, the zucchini softens, the tomatoes turn into little juicy bursts, and then—oh, the feta. It warms and turns dreamy without melting away. Top it all off with a tangy, creamy lemon yogurt sauce, and dinner becomes something you actually look forward to after a long day.
This isn’t just about roasting veggies. It’s about the way your kitchen smells like a Mediterranean market, the way the colors make you want to grab your camera, and the way each bite balances smoky, tangy, and fresh. And here’s the thing—you can have all that in just 35 minutes, with almost no cleanup.
So grab a sheet pan, pull the veggies from the fridge, and let’s make the roasted veggie & feta sheet-pan with lemon yogurt sauce that’s bound to become a weekly favorite.
(And if you want recipes like this sent straight to your inbox, you can sign up for my email list—I’ll send you my latest creations before they even hit the blog!)
Why This Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce Belongs in Your Weekly Rotation
Quick, Healthy, and Surprisingly Filling
The beauty of the roasted veggie & feta sheet-pan with lemon yogurt sauce is that it’s both hearty and light. You’ve got a rainbow of vegetables roasted until perfectly tender, a creamy dairy kick from the feta, and the fresh brightness of lemon yogurt sauce to tie it all together. It’s a nutritional powerhouse without feeling like “health food.”
A Taste You’ll Crave
Imagine taking a bite where sweet roasted peppers meet tangy feta, and the sauce adds that cool, citrusy lift. The flavors are balanced, vibrant, and satisfying in a way that makes you want to keep going back for just one more forkful.
Ingredients for Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
Here’s everything you’ll need to bring this dish to life:
For the Sheet-Pan Veggies
| Ingredient | Amount |
|---|---|
| Red bell pepper, chopped | 1 |
| Yellow bell pepper, chopped | 1 |
| Zucchini, sliced | 1 |
| Red onion, cut into wedges | 1 |
| Cherry tomatoes | 1 cup |
| Olive oil | 2 tbsp |
| Garlic powder | ½ tsp |
| Salt & black pepper | To taste |
For the Toppings
| Ingredient | Amount |
|---|---|
| Feta cheese, crumbled | ½ cup |
| Fresh parsley, chopped | For garnish |
For the Lemon Yogurt Sauce
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt | ½ cup |
| Lemon juice | 1 tbsp |
| Lemon zest | 1 tsp |
| Garlic clove, minced | 1 |
| Salt | To taste |
Tools You’ll Need
- Large sheet pan
- Parchment paper
- Cutting board & sharp knife
- Mixing bowls (one for sauce, one for tossing veggies)
- Whisk or fork for mixing the sauce
Ingredient Swaps and Additions
- Veggie Swap: Use eggplant, mushrooms, or sweet potatoes in place of zucchini or peppers.
- Cheese Change: Try goat cheese instead of feta for a creamier tang.
- Extra Protein: Add chickpeas to the sheet pan before roasting.
- Dairy-Free: Use a plant-based yogurt and vegan feta alternative.
How to Make Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
Step 1 – Prep and Preheat
Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper for easy cleanup—because the only thing better than a delicious dinner is not having to scrub pans afterward.
Step 2 – Toss and Roast the Veggies
Spread the bell peppers, zucchini, onion wedges, and cherry tomatoes on the prepared sheet pan. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, then toss with your hands to coat. Spread them in a single layer so they roast instead of steam.
Slide the pan into the oven and roast for 20–25 minutes, flipping halfway through. You’re looking for tender vegetables with golden edges and just a hint of char.
Step 3 – Make the Lemon Yogurt Sauce
While the veggies roast, whisk together Greek yogurt, lemon juice, lemon zest, minced garlic, and a pinch of salt. Taste and adjust—you might want more lemon for zing or more garlic for kick. If you like a thinner sauce, add a splash of water.
Step 4 – Finish and Serve
Once the veggies are done, pull them from the oven. Sprinkle with crumbled feta while they’re still warm so the cheese softens slightly. Serve them with a generous drizzle of lemon yogurt sauce and a sprinkle of fresh parsley.
Serving Ideas for Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
- With Warm Pita: Perfect for scooping up every last bite.
- Over Couscous or Quinoa: Makes it a complete meal.
- In a Wrap: Roll up roasted veggies, feta, and sauce for a portable lunch.
- As a Side: Pair with grilled chicken or fish for a more protein-heavy dinner.
Tips for Perfect Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
- Roast at high heat for caramelization without drying out the veggies.
- Keep veggies in a single layer so they roast evenly.
- Don’t overmix the sauce—whisk until just smooth for best texture.
- Serve immediately after adding sauce for maximum freshness.
Storage and Make-Ahead Advice
- Fridge: Store veggies and sauce separately in airtight containers for up to 4 days.
- Reheat: Warm veggies in the oven at 350°F for 8–10 minutes to keep them crisp.
- Meal Prep: Roast a double batch of veggies and use them in wraps, grain bowls, or salads throughout the week.
Nutrition per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 8 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Sodium | 400 mg |
| Sugar | 7 g |
FAQ – Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce
Can I make this dairy-free?
Yes! Use plant-based yogurt and vegan feta to keep the creamy texture without dairy.
Can I roast different vegetables?
Absolutely. This recipe works with whatever’s in season—just adjust roasting times for denser veggies like sweet potatoes.
How can I make the sauce spicier?
Add a pinch of cayenne pepper, red pepper flakes, or even a swirl of harissa paste.
Can I prepare this ahead of time?
Yes, but store the sauce separately and add it just before serving to keep the veggies crisp.
The Final Word
The roasted veggie & feta sheet-pan with lemon yogurt sauce is proof that a simple dinner can be colorful, flavorful, and weeknight-friendly. From the vibrant peppers to the tangy sauce, every element is doing its part to make you fall in love with dinner again.
Want more like this? Try these next:
- Greek Roast Potatoes With Lemon And Feta
- Roasted Potatoes with Baked Feta and Garlic
- Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
If you make this, I’d love to hear how it turned out. Leave a review below, or snap a photo and share it with me on Pinterest.
Print
Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce – 5 Irresistible Weeknight Flavors
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted Veggie & Feta Sheet-Pan with Lemon Yogurt Sauce is the weeknight dinner you didn’t know you needed. Sweet peppers, tender zucchini, and juicy tomatoes roast until they’re caramelized and just a little charred, then get topped with salty crumbled feta and a tangy, garlicky lemon yogurt sauce. Fresh, colorful, and ready in 35 minutes—this is sheet-pan cooking at its best.
Ingredients
For the roasted veggies:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
For the lemon yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
- Salt, to taste
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Spread peppers, zucchini, onion, and cherry tomatoes evenly on the pan.
Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat.
Roast 20–25 minutes, or until veggies are tender and lightly charred on the edges.
While the vegetables roast, whisk yogurt, lemon juice, zest, garlic, and salt in a bowl until smooth.
Remove vegetables from the oven, sprinkle with feta, and drizzle with lemon yogurt sauce.
Garnish with parsley and serve immediately.
Notes
Swap zucchini for eggplant or carrots if you want a different vibe.
Double the lemon yogurt sauce—it’s amazing on grilled chicken or pita wraps.
Want extra crisp veggies? Roast for an extra 5 minutes.
Use baby bell peppers for a sweeter flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting / Sheet-Pan
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 230
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8 g
- Cholesterol: 20 mg