Description
Classic Mediterranean Roasted Vegetables feature golden roasted potatoes, chickpeas, bell peppers, and onions seasoned with herbs and spices, served over creamy homemade tzatziki for a vibrant and satisfying vegetarian meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 red onion, cut into wedges
- 3 cups potatoes, cut into 3/4-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons dried basil
- 3 teaspoons garlic powder
- 3 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 3/4 teaspoon salt (optional)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cucumber, grated with excess moisture removed
- 2 cups plain yogurt (Greek or plant-based)
- 1/2 cup raw cashews
- 1 cup firm tofu
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
1. Preheat the oven to 400°F (200°C).
2. Prepare the vegetables by cutting potatoes into 3/4-inch cubes, dicing the bell pepper, cutting the onion into wedges, and rinsing and draining the chickpeas.
3. In a small bowl, mix paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and black pepper to create a spice blend.
4. Place the potatoes, bell pepper, onion, and chickpeas on a large baking sheet. Drizzle with olive oil and sprinkle with the spice blend, tossing until evenly coated.
5. Spread the vegetables in a single layer and roast for about 40 minutes, stirring halfway through, until tender and caramelized.
6. In a blender or food processor, combine yogurt, cashews, tofu, and garlic. Blend until smooth and creamy.
7. Grate the cucumber and squeeze out excess moisture using a clean towel.
8. Transfer the blended mixture to a bowl and stir in grated cucumber, fresh dill, red wine vinegar, salt, black pepper, and lemon juice.
9. Spread a generous layer of tzatziki sauce onto bowls or plates.
10. Top with the roasted vegetables and chickpeas and serve immediately.
Notes
Make sure to remove excess moisture from the cucumber so the tzatziki stays thick and creamy.
For extra crispiness, spread the vegetables evenly without overcrowding the pan.
This dish can be served as a main vegetarian meal or a hearty side dish.
Leftover roasted vegetables can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 5mg