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–+ servings
Classic Mediterranean Roasted Vegetables

Classic Mediterranean Roasted Vegetables with Tangy Tzatziki Sauce

A delightful recipe for Classic Mediterranean Roasted Vegetables packed with flavors and served with a tangy tzatziki sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 can Chickpeas drained and rinsed
  • 1 medium Red Bell Pepper can substitute with other bell peppers
  • 1 medium Red Onion yellow or white onions work as well
  • 2 medium Potatoes sweet potatoes can be used for added sweetness
  • 2 tablespoons Olive Oil essential for roasting
  • 1 teaspoon Paprika try smoked paprika for an earthy twist
  • 1 teaspoon Dried Basil fresh basil can replace for freshness
  • 1 teaspoon Garlic Powder fresh garlic can be an option too
  • 1 teaspoon Dried Oregano Italian seasoning can be used as a substitute
  • 1 teaspoon Dill
  • 1 tablespoon Parsley
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
For the Creamy Tzatziki Sauce
  • 1 cup Plain Yogurt use plant-based yogurt for a vegan alternative
  • 1/4 cup Cashews substitute with additional yogurt or tahini if needed
  • 1/2 cup Firm Tofu skip for a lighter option
  • 1 medium Cucumber any variety works well
  • 2 tablespoons Red Wine Vinegar apple cider vinegar could serve as an alternative
  • 1 tablespoon Lemon Juice lime juice can also be used

Equipment

  • Baking Sheet
  • blender

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and grease your baking sheet with olive oil.
  2. Chop the potatoes into cubes, dice the bell pepper, and slice the onion. Drain and rinse the chickpeas.
  3. Mix paprika, dried basil, garlic powder, oregano, dill, and parsley in a bowl with salt and pepper to create the spice blend.
  4. Toss prepared vegetables and chickpeas with olive oil and spice blend on the baking sheet before spreading in a single layer.
  5. Roast for 40 minutes, stirring halfway through, until tender and golden.
  6. In a blender, combine yogurt, cashews, tofu, and garlic. Blend until smooth.
  7. Grate cucumber, remove excess moisture, and mix into yogurt blend with dill, vinegar, salt, pepper, and lemon juice. Set aside.
  8. Spread tzatziki at the bottom of serving bowls and top with roasted vegetables and chickpeas.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Store leftover vegetables in an airtight container for up to 3 days and tzatziki for up to 4 days separately.

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