This Sheet-Pan Roasted Veggies with Tzatziki & Pita recipe is a colorful and satisfying dish that is perfect for a quick and healthy meal. It features a mix of roasted vegetables served with creamy tzatziki sauce and warm, soft pita bread for a comforting, yet light, meal.
Ingredients
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper to taste
4 pita breads, warmed
½ cup tzatziki sauce
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
On a sheet pan, arrange the zucchini, red bell pepper, yellow bell pepper, onion, and cherry tomatoes in a single layer.
Drizzle olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper.
Toss the veggies to coat them evenly and spread them out so they’re not crowded.
Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, warm the pita bread in the oven or on a skillet.
Once the veggies are done, serve them on a platter with the warmed pita and a side of tzatziki sauce for dipping.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Variations
Add Protein: I can easily add chickpeas or grilled chicken to make this dish even heartier.
Use Different Veggies: Feel free to mix up the vegetables based on what’s in season or what I have on hand. Eggplant, mushrooms, or carrots could be great additions.
Spicy Kick: If I like a bit of spice, I can sprinkle some red pepper flakes over the veggies before roasting.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I like to place the veggies back on a sheet pan and warm them in the oven at 350°F for about 10 minutes, or I can reheat them in a skillet over medium heat. I can warm the pita in the oven or microwave for a few seconds before serving.
FAQs
Can I make this recipe ahead of time?
Yes, I can prep the vegetables and store them in the fridge before roasting. Then, I can roast them when I’m ready to serve. It’s a great way to make dinner come together even faster.
Can I use a different sauce instead of tzatziki?
Absolutely! I love tzatziki with this dish, but hummus or a yogurt-based dip would also work really well as a substitute.
Is this recipe suitable for a vegan diet?
Yes, this recipe is entirely plant-based and vegan-friendly. It’s a great option for anyone following a vegan or vegetarian diet.
How can I make this recipe gluten-free?
The recipe is already gluten-free as long as I choose gluten-free pita bread. There are many gluten-free pita options available in stores or I could make my own if I prefer.
Can I roast the veggies in advance?
Yes, I can roast the vegetables in advance and store them in the fridge. Just reheat them when I’m ready to serve them with the pita and tzatziki.
Conclusion
Sheet-Pan Roasted Veggies with Tzatziki & Pita is one of my go-to recipes when I want something healthy, flavorful, and quick. The roasted vegetables are the star of the show, and when paired with creamy tzatziki and warm pita, it’s a meal that feels comforting yet fresh. Whether I’m making it for a weeknight dinner or serving it as a light lunch, it’s always a hit!
Recipe:
Sheet-Pan Roasted Veggies with Tzatziki & Pita
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Sheet-Pan Roasted Veggies with Tzatziki & Pita recipe is a colorful and satisfying dish that is perfect for a quick and healthy meal. It features a mix of roasted vegetables served with creamy tzatziki sauce and warm, soft pita bread for a comforting, yet light, meal.
Ingredients
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper to taste
4 pita breads, warmed
½ cup tzatziki sauce
Instructions
- Preheat the oven to 400°F (200°C).
- On a sheet pan, arrange the zucchini, red bell pepper, yellow bell pepper, onion, and cherry tomatoes in a single layer.
- Drizzle olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper.
- Toss the veggies to coat them evenly and spread them out so they’re not crowded.
- Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, warm the pita bread in the oven or on a skillet.
- Once the veggies are done, serve them on a platter with the warmed pita and a side of tzatziki sauce for dipping.
Notes
Add Protein: I can easily add chickpeas or grilled chicken to make this dish even heartier.
Use Different Veggies: Feel free to mix up the vegetables based on what’s in season or what I have on hand. Eggplant, mushrooms, or carrots could be great additions.
Spicy Kick: If I like a bit of spice, I can sprinkle some red pepper flakes over the veggies before roasting.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I like to place the veggies back on a sheet pan and warm them in the oven at 350°F for about 10 minutes, or I can reheat them in a skillet over medium heat. I can warm the pita in the oven or microwave for a few seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250 calories
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
