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Sheet-Pan Roasted Veggies

Sheet-Pan Roasted Veggies with Tzatziki for a Cozy Feast

This Sheet-Pan Roasted Veggies recipe transforms humble produce into a delightful feast, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Zucchini Adds a buttery texture when roasted
  • 2 cups Bell Peppers Any variety—red, yellow, or orange
  • 1 medium Red Onion Can be substituted with yellow onion
  • 1 cup Cherry Tomatoes Swap for grape tomatoes or halved Roma tomatoes
  • 3 tablespoons Olive Oil Essential for roasting
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead
  • 1 tablespoon Dried Oregano Italian seasoning can be an alternative
  • to taste Salt & Pepper Adjust to taste
For the Tzatziki
  • 1 cup Strained Yogurt Greek yogurt is preferred
  • 1/2 cup Grated Cucumber Can be swapped with finely chopped zucchini
  • 2 tablespoons Lemon Juice Lime juice can be used for a slight twist
  • 1 clove Garlic Fresh or adjust quantities to taste
  • 1/4 cup Fresh Herbs (Mint/Dill) Select according to preference

Equipment

  • Oven
  • Mixing bowl
  • Sheet pan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
  3. In a large mixing bowl, combine the chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper. Toss until well-coated.
  4. Transfer the seasoned vegetables onto a lined sheet pan, spreading them in a single layer.
  5. Roast in the preheated oven for 25-30 minutes, stirring halfway through for even browning.
  6. Prepare the tzatziki by combining yogurt, cucumber, lemon juice, minced garlic, and fresh herbs in a mixing bowl. Stir thoroughly.
  7. Serve the roasted veggies warm, alongside the tzatziki and warm pita.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 100mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Adjust roasting times based on vegetable thickness and ensure not to overcrowd the pan for maximum crispiness.

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