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Classic Mediterranean Roasted Vegetables

Classic Mediterranean Roasted Vegetables You’ll Crave Daily

Classic Mediterranean Roasted Vegetables is a nutritious and colorful dish that’s ideal for busy evenings and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 can Chickpeas Rinse and drain thoroughly.
  • 1 Red Bell Pepper Substitute with yellow or green peppers if preferred.
  • 1 Red Onion Yellow onions can be used as an alternative.
  • 4 cups Potatoes Cube into ¾-inch pieces.
  • 3 tbsp Olive Oil Avocado oil can be used as a substitute.
  • 2 tsp Paprika Consider smoked paprika for added flavor.
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Dill
  • 1 tbsp Parsley
  • 1 tsp Salt Himalayan or sea salt can add an interesting touch.
  • 1 tsp Black Pepper
For the Creamy Tzatziki Sauce
  • 1 cup Yogurt (Greek or Plant-Based) Non-dairy yogurt for vegan options.
  • ½ cup Raw Cashews Use almond or sunflower seeds for nut-free.
  • ½ cup Tofu Can be omitted for a lower-carb option.
  • 2 cloves Garlic Adjust to your taste preference.
  • 1 medium Cucumber Grated zucchini is an alternative.
  • 1 tbsp Red Wine Vinegar Lemon juice is a zesty substitute.
  • 1 tbsp Fresh Dill Mint can be a substitute.
  • 1 tbsp Lemon Juice

Equipment

  • Oven
  • baking sheet
  • Blender
  • large bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and chop the potatoes into ¾-inch cubes, slice the red bell pepper, and cut the red onion into wedges. Rinse and drain the chickpeas.
  3. In a small bowl, combine paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and black pepper.
  4. Drizzle olive oil over the vegetables and chickpeas, then add the spice blend. Toss together until evenly coated.
  5. Spread the mixture into a single layer on a baking sheet and roast for 40 minutes, stirring halfway through.
  6. In a blender, combine yogurt, raw cashews, tofu, and garlic. Blend until smooth and creamy.
  7. Grate the cucumber, squeeze out moisture, and mix into the sauce along with dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasoning as needed.
  8. Serve the tzatziki sauce on plates or bowls, topped with roasted vegetables and chickpeas.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Let tzatziki sit in the fridge for 30 minutes before serving for enhanced flavors. Store roasted vegetables in an airtight container for up to 3 days.

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