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Classic Mediterranean Roasted Vegetables

Classic Mediterranean Roasted Vegetables with Creamy Tzatziki

Delight in this Classic Mediterranean Roasted Vegetables Bowl packed with vibrant flavors and creamy tzatziki, making it a perfect dish for dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 can Chickpeas drained and rinsed
  • 1 medium Red bell pepper diced
  • 1 medium Red onion sliced into wedges
  • 2 cups Potatoes cut into ¾-inch cubes
  • 2 tablespoons Olive oil for roasting
  • 1 teaspoon Paprika smoked for more intensity
  • 2 teaspoons Dried herbs (basil, oregano, dill, parsley) or double the quantity if using fresh
  • to taste Salt
  • to taste Black pepper
For the Creamy Tzatziki Sauce
  • 1 cup Yogurt (Greek or plant-based) for vegan option use dairy-free yogurt
  • ¼ cup Cashews soaked for smoother consistency
  • ½ cup Firm tofu optional
  • 2 cloves Garlic finely chopped
  • 1 medium Grated cucumber squeeze out excess moisture
  • 1 tablespoon Red wine vinegar or apple cider vinegar
  • 1 tablespoon Lemon juice freshly squeezed

Equipment

  • Baking sheet
  • Blender

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop your vegetables. Cut potatoes into ¾-inch cubes, dice red bell pepper, and slice red onion into wedges. Rinse and drain chickpeas.
  3. In a small bowl, combine smoked paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and pepper.
  4. On a large baking sheet, toss prepared potatoes, bell pepper, onion, and chickpeas with olive oil and spice blend. Spread in a single layer.
  5. Roast in the oven for about 40 minutes, stirring halfway through until tender and golden.
  6. Prepare the tzatziki sauce by blending yogurt, soaked cashews, firm tofu, and garlic until smooth.
  7. Grate cucumber, squeeze out moisture, and combine with the blended mix, fresh dill, red wine vinegar, salt, pepper, and lemon juice.
  8. Spread tzatziki sauce on each plate, top with roasted vegetables and chickpeas, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 300mgPotassium: 850mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 100mgCalcium: 150mgIron: 3mg

Notes

Customize with seasonal veggies. Store roasted vegetables and tzatziki separately for freshness.

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