YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Feta
Chickpeas and vibrant vegetables roasted until golden and tender, then topped with salty feta and a cool, creamy Greek yogurt drizzle.
INGREDIENTS
0.5 cup Chickpeas
1 oz Feta cheese
1 cup Non-fat Greek yogurt
1 medium Red bell pepper
1 cup Broccoli florets
0.25 medium Red onion
0.25 tsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.
Dice the red bell pepper and red onion into 1-inch pieces and place them on the sheet pan along with the broccoli florets and dried chickpeas.
Drizzle the vegetables and chickpeas with extra virgin olive oil, then sprinkle with dried oregano, sea salt, and black pepper.
Toss everything directly on the pan until evenly coated, then spread into a single layer to ensure even roasting.
Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crunchy.
While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth and creamy.
Remove the pan from the oven and immediately sprinkle the crumbled feta cheese over the hot vegetables so it softens slightly.
Transfer the roasted mixture to a bowl and finish with a generous dollop of the lemon-yogurt sauce before serving.