Sheet Pan Greek Veggie Bowls with Feta and Lemon Herb Dressing

Why you’ll love this recipe

• Big flavor, little fuss: The oven does most of the work—roasting potatoes, peppers, and feta—while a simple dressing and marinated onions lift the whole dish.
• Protein-forward: Each serving is high in protein thanks to chickpeas and feta.
• Efficient: Roast multiple components at once on two sheet pans to save time and cleanup.
• Customizable: Swap vegetables or omit rice to suit your pantry and preferences. The recipe is vegetarian and gluten-free as written and can be made vegan with easy substitutions.
• Meal-prep friendly: Components store well separately, so you can reheat roasted items and add fresh toppings later.

Cooking tip: Tossing potatoes with a little Dijon mustard and oil before roasting adds a subtle savory depth. It’s an easy technique that lifts the flavor without being obvious.

1. Start by roasting garlic and potatoes on a large parchment-lined baking sheet with oil and a touch of Dijon. Roast on the upper rack.

2. Spread rinsed, dried chickpeas on a second sheet, toss with oil, smoked paprika, and salt, and bake on the lower rack until crisp.

3. After about 15 minutes, add sliced bell peppers and cubed feta to the potato sheet, drizzle with oil, season, and return to the oven until the veggies are golden and tender.

4. While things roast, whisk red wine vinegar, olive oil, oregano, and salt, then toss in thinly sliced red onion to marinate for at least 20 minutes.

5. When the veggies are done, squeeze roasted garlic into the onion marinade, add chopped pepperocini and chopped fresh dill, and mash the garlic into the dressing.

6. Assemble bowls with roasted potatoes, peppers, and feta, crispy chickpeas, marinated onions, chopped cucumber, halved baby tomatoes, and a generous dollop of tzatziki. Drizzle with the pepperocini-dill dressing and garnish with extra dill.

Roasted Veggies & Baked Feta

• 1 small head garlic
• 1 lb chopped yellow potatoes (1-inch/2.5cm chunks)
• 2 tablespoons extra virgin olive oil (divided)
• 1 tablespoon dijon mustard
• 12 ounces cubed feta (¾-inch/1.9 cm cubes)
• 2 sliced bell peppers
• ¼ teaspoon fine sea salt
• ¼ teaspoon black pepper

Crispy Chickpeas

• 2 (14 fl oz/398 ml) cans chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon fine sea salt

Marinated Onions & Pepperocini Sauce

• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon fine sea salt
• 1 cup thinly sliced red onion
• ¼ cup finely chopped pepperocini
• 2 tablespoons chopped fresh dill (plus more for serving)

For Serving

• 1 cup chopped cucumber
• 2 cups baby tomatoes
• 1 cup tzatziki
• Cooked rice (optional)

• Preheat: Position oven racks in the upper and lower thirds and preheat to 425°F (220°C).
• Start roasted veggies: Trim the top 1/4-inch off the garlic head and place it on foil. On a large, parchment-lined baking sheet, add the garlic and chopped potatoes. Drizzle about 1 tablespoon of olive oil mostly over the potatoes and a bit over the garlic. Wrap the garlic tightly in foil. Add 1 tablespoon Dijon mustard to the potatoes and toss to coat. Bake on the upper rack for 15 minutes.
• Crispy chickpeas: Meanwhile, spread drained and rinsed chickpeas on a second parchment-lined sheet. Pat them dry, then toss with 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt. Bake on the lower rack until crispy, about 35–40 minutes.
• Finish roasted veggies: After the potatoes roast 15 minutes, add cubed feta and sliced bell peppers to the sheet, drizzle with the remaining 1 tablespoon olive oil, toss, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Return to the upper rack and bake until everything is golden and tender, about another 25 minutes.
• Marinate onions: In a medium bowl, whisk 2 tablespoons red wine vinegar, 1/4 cup olive oil, 1 teaspoon dried oregano, and 1/4 teaspoon salt. Stir in the thinly sliced red onion and let it marinate at least 20 minutes while the vegetables roast.
• Pepperocini dressing: When the veggies are done, remove the roasted garlic from its foil and let cool slightly. Scoop the marinated onions into a small bowl, keeping as much marinade as possible. Squeeze the roasted garlic into the marinade, mash it with a fork, then stir in 1/4 cup finely chopped pepperocini and 2 tablespoons chopped fresh dill.
• Serve: Divide roasted potatoes, peppers, and baked feta between bowls (add cooked rice if using). Top with crispy chickpeas, marinated onions, chopped cucumber, baby tomatoes, and 1 cup tzatziki. Drizzle with the pepperocini-dill dressing and garnish with extra dill.

1. Vegan option: Use vegan tzatziki and vegan feta. If using plant-based feta, add it at the end rather than baking so it keeps its texture.
2. Storage: Store roasted components separately from fresh toppings for best texture. Leftovers keep well for up to 3 days; roasted chickpeas will soften but remain tasty.