Surface-Style Sheet Pan Roasted Mediterranean Vegetables with Herb Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A colorful medley of Mediterranean vegetables roasted on a sheet pan served with a cooling herb yogurt sauce, perfect for a light vegetarian dinner. This mediterranean-inspired vegetarian (vegetarian, gluten free) ready in about 45 minutes blends medium, cut into 1-inch pieces zucchini, medium, cut into 1-inch cubes eggplant, medium, cut into wedges red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium, cut into 1-inch pieces zucchini
• 1 medium, cut into 1-inch cubes eggplant
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 1 tbsp lemon juice
• 1 clove, minced garlic clove

Instructions

1. Step 1: Preheat oven to 425°F. On a large sheet pan, toss 1 medium zucchini cut into 1-inch pieces, 1 medium cubed eggplant, 1 large each red and yellow bell peppers cut into 1-inch pieces, 1 medium sliced red onion into wedges, and 1 cup whole cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized on the edges.
3. Step 3: Meanwhile, in a small bowl, combine 1 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tbsp chopped fresh mint, 1 tbsp lemon juice, and 1 minced garlic clove. Stir well and refrigerate until ready to serve.
4. Step 4: Serve the warm roasted vegetables on a platter with the herb yogurt sauce drizzled over or on the side.