Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle
Colorful Mediterranean vegetables roasted with aromatic za'atar spice and finished with a creamy labneh yogurt sauce. This middle eastern-inspired vegetarian (vegetarian) ready in about 45 minutes pairs large, cut into 1-inch chunks zucchini, medium, cut into 1-inch cubes eggplant, medium, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, cut into 1-inch chunks zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- 1 medium, cut into 1-inch cubes eggplant
- 1 medium, cut into wedges red onion
- 3 tbsp olive oil
- 2 tbsp za'atar seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup labneh
- 1 tsp lemon zest
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. On a large sheet pan, toss 1 large zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, 1 medium eggplant cut into 1-inch cubes, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 2 tbsp za'atar seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread vegetables in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized on the edges.
- Step 3: While vegetables roast, mix 1/2 cup labneh with 1 tsp lemon zest in a small bowl.
- Step 4: Remove vegetables from oven and transfer to a serving platter. Drizzle the lemon-zested labneh over the hot vegetables and sprinkle 2 tbsp chopped fresh parsley on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Za'atar Roasted Vegetables with Labneh Drizzle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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