Name: Sheet Pan Greek Veggie Feta Bowls Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 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; 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; 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); Roasted garlic (from the head garlic used above); 1 cup chopped cucumber; 2 cups baby tomatoes; 1 cup tzatziki; Cooked rice, for serving

Print Recipe·4 from 12 reviews

If you’re craving a vibrant, healthy, and downright delicious meal that’s both simple to prepare and packed with Mediterranean flavors, you’re going to love this Sheet Pan Greek Veggie Feta Bowls Recipe. Imagine tender roasted potatoes and bell peppers, crispy spiced chickpeas, creamy feta baked to golden perfection, all tossed with tangy marinated onions and fresh, crunchy veggies. It’s the kind of dish that’s as colorful as it is satisfying, perfect for brightening up any weeknight or impressing guests with minimal fuss.

Ingredients You’ll Need

A large baking sheet lined with parchment paper displays three main layers of food: on the left, chunky golden potato pieces with crisped edges; in the middle bottom, white cubed cheese sprinkled lightly with black pepper; and on the right, long slices of red and yellow bell peppers with a shiny, roasted texture. A crumpled piece of foil sits at the bottom right corner, next to a black and white checkered oven mitt. The entire sheet rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

What’s so wonderful about this recipe is how straightforward and honest the ingredients are. Each one plays a crucial role in building layers of flavor, texture, and color, coming together to create a harmonious, unforgettable bowl.

1 small head garlic: Roasting garlic softens its flavor and adds a subtle sweetness that enhances the whole dish.
1 lb chopped yellow potatoes (1-inch chunks): These add a comforting, hearty base with a lovely roasted crispness.
2 tablespoons extra virgin olive oil (divided): Quality olive oil is key for roasting veggies and dressing the salad with richness.
1 tablespoon dijon mustard: Adds a gentle tang and depth when coating the potatoes.
12 ounces cubed feta (¾-inch cubes): Creamy and salty, baked feta brings that signature Greek flavor and lovely creaminess as it softens in the oven.
2 sliced bell peppers: For bursts of sweetness and vibrant color.
¼ teaspoon fine sea salt: Enhances and balances the flavors throughout the dish.
¼ teaspoon black pepper: Adds a gentle kick and warmth to the roasted veggies.
2 (14 fl oz/398 ml) cans chickpeas (drained and rinsed): When roasted with spices, these become deliciously crispy little bites full of protein.
1 tablespoon extra virgin olive oil (for chickpeas): Helps the seasoning stick and crisp up the chickpeas perfectly.
¼ teaspoon smoked paprika: Gives the chickpeas a lovely smoky flavor for extra dimension.
2 tablespoons red wine vinegar: Provides brightness and helps marinate the onions beautifully.
¼ cup extra virgin olive oil (for marinade): Balances the acidity in the dressing with its fruity richness.
1 teaspoon dried oregano: A classic herb that brings an unmistakable Greek aroma and taste.
1 cup thinly sliced red onion: Adds a crunch and sharpness, mellowed beautifully through marination.
¼ cup finely chopped pepperocini: Offers a slight tang and a bit of spice for the dressing.
2 tablespoons chopped fresh dill (plus more for serving): Dill’s fresh, delicate notes brighten the whole dish wonderfully.
1 cup chopped cucumber: Provides cool, refreshing bites to contrast the warm roasted ingredients.
2 cups baby tomatoes: Juicy, sweet bursts of color and flavor.
1 cup tzatziki: Creamy and cooling, this yogurt-based sauce ties everything together beautifully.
Cooked rice (optional): Makes it a heartier, more filling meal if you want to add grains.

How to Make Sheet Pan Greek Veggie Feta Bowls Recipe

Step 1: Preheat and Prepare Your Oven

Start by positioning your oven racks in the upper and lower thirds, then preheat to a toasty 425℉ (220℃). This high temperature is perfect for roasting potatoes to a golden crisp while giving the chickpeas a delightful crunch.

Step 2: Begin Roasting Garlic and Potatoes

Trim just the top quarter-inch off the small head of garlic so the cloves are exposed but still intact. Wrap the garlic tightly in foil to roast gently alongside the potatoes. Toss your chopped yellow potatoes with a tablespoon of extra virgin olive oil and a spoonful of dijon mustard—this little combo adds tang and richness you’ll love. Spread the potatoes and wrapped garlic on a large parchment-lined baking sheet and roast on the upper oven rack for 15 minutes.

Step 3: Crisp Up the Chickpeas

While the potatoes start roasting, pat the chickpeas dry to help them crisp up perfectly. Toss them with one tablespoon of olive oil, smoked paprika, and a pinch of salt. Spread them on a separate parchment-lined baking sheet and place them on the lower oven rack. They will bake for about 35 to 40 minutes, turning irresistibly crunchy and flavorful.

Step 4: Add Feta and Bell Peppers to the Veggies

After your potatoes have roasted for 15 minutes, add in the cubed feta and sliced bell peppers. Drizzle everything with another tablespoon of olive oil, toss gently to coat, and season with salt and pepper. Slide the pan back onto the upper rack, roasting for another 25 minutes until the feta turns golden and the vegetables caramelize beautifully.

Step 5: Marinate the Onions

While your veggies roast, whisk together red wine vinegar, olive oil, dried oregano, and salt in a bowl. Add thinly sliced red onions and toss to combine, letting them soak up the flavors. This marination adds a bright, tangy crunch that contrasts perfectly with the roasted components.

Step 6: Prepare the Pepperocini Dressing

Once the roasted veggies are ready, carefully unwrap the garlic and let it cool. Scoop the soft, roasted garlic into the onion marinade bowl and mash it up with a fork to create a flavorful paste. Stir in finely chopped pepperocini and fresh dill; this vibrant dressing will bring a punch of flavor to your bowl that is authentically Greek.

Step 7: Assemble Your Sheet Pan Greek Veggie Feta Bowls Recipe

Now the best part: plating it all! Divide the roasted potatoes, baked feta, bell peppers, and crispy chickpeas among bowls. Add the marinated onions with their garlicky dressing. Top with fresh chopped cucumber, juicy baby tomatoes, and a generous dollop of creamy tzatziki. If you want to make it even heartier, serve over a bed of warm cooked rice. Finish by drizzling the pepperocini sauce on top and sprinkling with more fresh dill for a fresh, herbal lift.

How to Serve Sheet Pan Greek Veggie Feta Bowls Recipe

The image shows a large white rectangular tray filled with colorful food layers arranged neatly. On the left, there are golden grilled cheese chunks, bright red cherry tomatoes on the vine, and a pile of small green cucumber pieces next to a glass bowl of chunky light brown sauce with a woman’s hand holding a spoon inside. Below the glass bowl are crispy-looking roasted yellow and brown potato pieces forming a rough pile. On the top middle, there are round brown roasted chickpeas, and a white bowl in the center holds thinly sliced purple onions. To the right, bright yellow and red grilled bell pepper strips form a soft pile. Next to the tray on a wooden cutting board are a white bowl of creamy white sauce with green herbs and a smaller bowl filled with fresh green dill. At the bottom is a white bowl filled with plain white rice. The whole setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are a showstopper here. Sprinkle extra dill or even some finely chopped parsley for a vibrant green contrast. A few lemon wedges on the side can add that citrusy zing when squeezed over the bowl just before digging in.

Side Dishes

If you want to keep the meal light, pair these bowls with some warm, toasty pita bread or a crisp Greek salad. For heartier appetites, a scoop of fluffy couscous or quinoa would balance the textures nicely and soak up any leftover dressing.

Creative Ways to Present

For a casual family meal, serve everything deconstructed so everyone can build their own bowls. At a dinner party, arrange the ingredients beautifully in individual bowls or serve family-style on a large platter for a festive, shared vibe.

Make Ahead and Storage

Storing Leftovers

Store leftovers in airtight containers in the refrigerator for up to 3 days. To keep textures vibrant, keep the tzatziki and fresh veggies separate and add them right before serving.

Freezing

While roasted potatoes and chickpeas freeze reasonably well, the fresh elements, marinated onions, and tzatziki do not. If freezing, separate cooked roasted veggies and chickpeas into a freezer-safe container and consume within 1 month for best quality.

Reheating

Reheat roasted veggies and chickpeas in a hot oven at 375℉ (190℃) for about 10-15 minutes to regain their crispness. Avoid microwaving if you want to retain that lovely crunch, and always add fresh ingredients and sauces after reheating.

FAQs

Can I use other types of cheese instead of feta?

Feta’s crumbly texture and tangy flavor are signature to this recipe, but halloumi or goat cheese cubes could be interesting alternatives. Keep in mind that feta softens nicely when baked, which makes it perfect here.

Is this recipe suitable for vegans?

To make it vegan, omit the feta and tzatziki or substitute with plant-based versions. You can use a creamy cashew-based sauce in place of tzatziki for a similar cooling effect.

Can I prepare this recipe without using canned chickpeas?

Absolutely! If using dried chickpeas, soak and cook them beforehand. Roasting dry-cooked chickpeas will give you the same crunch and flavor.

Can I make this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you serve it without cooked rice or use gluten-free grains. Double-check any store-bought ingredients like mustard and vinegar to ensure there’s no gluten hidden.

How spicy is this dish?

The spice level is very mild, with just a hint of smokiness from the paprika and tangy pepperocini. You can easily adjust the heat by adding a pinch of chili flakes or swapping pepperocini for spicier peppers if desired.

Final Thoughts

This Sheet Pan Greek Veggie Feta Bowls Recipe has quickly become one of my personal favorites because it brings such a fun, flavorful, and colorful meal to the table with very little effort. Whether you’re cooking for yourself, feeding a crowd, or trying to eat a little healthier, this recipe shines every time. I truly hope you find as much joy eating it as I do making it!