🥗 Sheet-Pan Roasted Veggies with Tzatziki & Pita
✨ Description:
A colorful, Mediterranean-inspired sheet-pan meal that’s simple, wholesome, and bursting with flavor. Roasted zucchini and bell peppers are paired with creamy homemade tzatziki and warm, fluffy pita bread for a satisfying vegetarian dish that’s perfect for busy weeknights or light lunches.
📝 Ingredients:
Serves: 4 | Prep Time: 15 min | Cook Time: 25 min
For the Roasted Veggies:
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt & pepper to taste
For the Tzatziki:
- 1 cup plain Greek yogurt
- ½ cucumber, grated and drained
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt to taste
To Serve:
- 4 small pita breads (whole wheat or regular)
- Optional: crumbled feta cheese, olives, or lemon wedges
🔪 Instructions:
- Preheat oven to 425°F (220°C).
- Prepare veggies: Add zucchini, peppers, onion, and cherry tomatoes to a sheet pan. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast for 25 minutes, stirring halfway, until vegetables are soft and slightly caramelized.
- Make tzatziki: In a bowl, mix Greek yogurt, drained grated cucumber, olive oil, dill, garlic, lemon juice, and salt. Chill until serving.
- Warm pita breads in the oven or on a skillet.
- Serve roasted veggies on warmed pita with a generous dollop of tzatziki. Add toppings like feta or olives if desired.
💡 Notes & Tips:
- Drain cucumber well for a thick, creamy tzatziki.
- Try adding eggplant or mushrooms for variety.
- This meal also works great deconstructed as a bowl with quinoa or couscous.
- Double the tzatziki and use leftovers as a dip or salad dressing!
🍽️ Servings:
- Makes 4 full servings (1 pita with veggies and tzatziki per person)
🔍 Nutritional Info (Per Serving, approx.):
- Calories: 320 kcal
- Protein: 10g
- Carbs: 35g
- Fat: 15g
- Fiber: 5g
- Calcium: 150mg
- Vitamin C: 80% DV
Note: Values may vary based on pita and yogurt brand.
🌿 Health Benefits:
- High in fiber – supports digestion and gut health.
- Rich in antioxidants – from bell peppers, tomatoes, and zucchini.
- Probiotic boost – from Greek yogurt in the tzatziki.
- Heart-healthy fats – thanks to olive oil.
- Naturally vegetarian and low in sugar.
❓ Q&A:
Q: Can I make this vegan?
A: Yes! Use a dairy-free yogurt (like almond or coconut-based) for the tzatziki and skip the feta cheese.
Q: How can I meal prep this?
A: Roast the veggies and prepare tzatziki up to 3 days in advance. Store separately and assemble when ready to eat.
Q: What protein can I add?
A: Try grilled chicken, falafel, or chickpeas to bulk up the meal.
Q: Can I freeze this?
A: The veggies can be frozen, but tzatziki is best fresh. Reheat veggies in the oven for best texture.