Easy Mediterranean Sheet Pan Dinner

This delicious, easy mediterranean sheet pan dinner comes together in under 30 minutes and is packed with flavor! The veggies are roasted with yummy seasonings like cumin, coriander, and Italian herbs, which makes a gorgeous pairing with herby yogurt tahini sauce, briney olives, chickpeas, and a flurry of fresh mint and parsley. Enjoy!

This Mediterranean Sheet Pan Dinner Is:

  • vegan!
  • gluten-free
  • easy!
  • flavor-packed with delicious seasonings and herbs
  • satisfying
  • healthy
  • filling
  • simple and quick to make
  • a little briney (from the olives)
  • easy to adapt for vegetarians or non-vegans
  • great for using up produce odds and ends
  • soooo yummy!

More Easy Dinners You’ll Love:

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Easy Mediterranean Sheet Pan Dinner

This delicious, easy mediterranean sheet pan dinner comes together in under 30 minutes and is packed with flavor!
5 from 2 votes
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Servings 4


Sheet Pan

  • 1 eggplant, small dice
  • 2 bell peppers, large dice
  • 8 oz crimini mushrooms, quartered or halved
  • 4 medium potatoes, small dice
  • 1/2 pint cherry tomatoes, whole
  • 1 red onion, large dice or wedges


  • 2 tbsp olive oil
  • 1/2 lemon, juiced and zested
  • 3 tsp dried Italian herbs, oregano, thyme, basil, etc.
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp onion powder
  • sea salt and freshly ground pepper


  • 2 cans chickpeas, rinsed and drained
  • 2 tbsp fresh chopped mint, or parsley, or both!
  • 1/2 cup mixed olives, halved
  • 1/2 cup feta cheese, if not vegan

Herbed Yogurt Sauce

  • 1/2 cup plain yogurt, I use non-dairy
  • 2 tbsp tahini
  • 1/2 lemon, juiced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp fresh chopped parsley, or mint
  • sea salt and freshly ground pepper, to taste


  • Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
  • Preheat the oven to 400° F.
  • Line a large sheet pan or baking sheet with parchment paper (not wax paper!) You may need two sheet pans to fit all your veggies, depending on the sizes of your veggies and pans.
  • Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don’t need much because of the parchment paper) and sprinkle the seasonings on them. Toss and stir on the pan to coat.
  • Roast for 25 minutes to 30 minutes, until deliciously roasty and fork tender.
  • While the veggies are roasting, whip up the sauce by mixing the ingredients together in a cup with a fork.
  • Serve the roasted veggies with a scoop of cooked or canned chickpeas, a sprinkling of olives or feta (or both), a drizzle of the sauce, and flurry of fresh herbs.
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  1. Manuela D Paronzini

    Hello Katie!

    For how many people is this Easy Mediterranean Sheet Pan Dinner you created?

    Thank you very much for your generosity and good luck!

    • Katie Gates

      Whoops, forgot to add the servings. I’d say this feeds 4 people, or 3 really hungry people.

  2. 5 stars
    Thanks for this recipe! It is delish! I loved the seasonings on the veggies! For the sauce, I used almond butter instead of tahini and dried parsley (had to use what I had because of icy roads). This will go into my regular rotation!

  3. 5 stars
    Easy and delicious! The flavors meld together beautifully and the addition of chickpeas and feta make this dish super satisfying. Yum!

  4. Pingback: 30-Minute Butternut Squash Curry - Katie's Conscious Kitchen

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