Start by mixing all of the ingredients for the sauce together until combined. Cover and store in the fridge. If you can make this in advance—as early as the night before—all the better; the longer it can sit the better the flavors come together.
Preheat the oven to 400°.
Peel the sweet potatoes and cut it into 1” x 2” chunks, or thereabouts and cut the unpeeled potatoes into 1” x 1” chunks—this way the cook evenly.
Peel the onion and cut it into 8 wedges.
Cut the peppers in half lengthwise and coop out the ribs and seeds. Cut each half in half lengthwise again and then each half into 2 or 3 pieces, depending on the peppers’ size, so it’s about the same size as the other vegetables.
Toss all of these, along with the whole garlic cloves, paprika, oregano and thyme with the olive oil in a large roasting tray (about 16” x 12”) and into the oven for 40 minutes, tossing them around halfway through.
After the 40 minutes is up, remove the tray from the oven and add in the garbanzo beans, which you’ve drained and rinsed and patted dry a little, and salt. Toss everything to combine and put the tray back into the oven for just 5 – 10 minutes, until the beans are just warmed through.
Pull the tray out, scatter everything with chopped parsley and crumble over the feta. Serve the whole thing right out of the tray with the sauce alongside it.
-You can use any vegetables you want here: zucchini, eggplant, tomatoes and beets would be great here, too. If you're doing beets, though, I would recommend either doing golden ones or roasting the red ones separately so they don't dye everything pink.
-Can't speak from experience, but I think Halloumi would be awesome in this. You'd probably want to put the cheese on top of the vegetables after you toss them halfway through their roasting so it gets soft and tanned.
-If you're doing gluten free, make sure that your feta and Greek yogurt don't have any additives that contain gluten. If you're leery of the vinegar just add a little extra lemon juice.