Roasted Vegetables With Yogurt Garlic Sauce

There’s something magical about roasted vegetables. Their natural sweetness intensifies, their edges crisp up, and they transform into a flavorful, satisfying dish. This oven-baked vegetable recipe, paired with a refreshing yogurt garlic sauce, strikes the perfect balance between healthiness and indulgence. It’s versatile, easy to prepare, and bursting with Mediterranean-inspired flavors. Whether you’re serving it as a side dish, a main course, or part of a buffet spread, this colorful, nutrient-packed recipe will delight your taste buds. Plus, it’s customizable, making it a great way to use up seasonal produce.

This dish draws inspiration from the Mediterranean diet, renowned for its vibrant flavors and health benefits. Roasted vegetables have long been a staple in Mediterranean kitchens, reflecting the region’s abundant fresh produce. Pairing them with a tangy yogurt sauce pays homage to Greek tzatziki, a refreshing accompaniment that balances the robust flavors of the roasted vegetables. Whether served as a standalone dish or alongside grilled meats, this recipe embodies the simplicity and wholesomeness of Mediterranean cuisine.

Pin Print

Roasted vegetables with Yogurt Garlic Sauce

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20mins Cooking Time: 40mins 40mins Nutrition facts: 200 calories 8g fat

Ingredients

Vegetables:

• 2 medium potatoes, peeled and chopped into wedges

 

• 1 small broccoli head, cut into florets

 

• 1 zucchini, sliced into half-moons

 

• 1 onion, sliced

 

• 6 cherry tomatoes, halved

 

• 1 bell pepper, sliced (red, yellow, or orange)

 

• 4 garlic cloves, minced

 

• 2 tbsp breadcrumbs

 

• 2 tbsp grated Parmesan cheese

 

• 3 tbsp olive oil

 

• Salt and pepper, to taste

  Yogurt Garlic Sauce:  

• 1 cup plain yogurt

 

• ½ cucumber, grated and squeezed to remove excess water

 

• 1 garlic clove, minced

 

• Salt, to taste

 

Instructions

Step 1: Prep the Vegetables

1. Preheat your oven to 200°C (400°F).
2. Wash and chop all the vegetables as described.

  Step 2: Season and Bake

1. In a large mixing bowl, combine the potatoes, broccoli, zucchini, onion, tomatoes, and bell pepper.
2. Drizzle the olive oil and add the minced garlic, breadcrumbs, Parmesan, salt, and pepper. Toss well to coat the vegetables evenly.
3. Spread the vegetables onto a baking tray lined with parchment paper, ensuring they’re in a single layer.
4. Roast in the preheated oven for 35–40 minutes, flipping halfway, until golden and slightly crispy on the edges.

  Step 3: Prepare the Yogurt Sauce

• While the vegetables bake, mix the yogurt, grated cucumber, garlic, and salt in a bowl. Chill in the fridge until ready to serve.

  Step 4: Plate and Serve

1. Transfer the roasted vegetables to a serving plate.
2. Serve with a generous dollop of yogurt garlic sauce on the side or drizzle it over the vegetables.

Notes

• Add more veggies: Try adding mushrooms, asparagus, or sweet potatoes for variety.
• Vegan option: Replace Parmesan with nutritional yeast and use a plant-based yogurt.
• Spices: Add a pinch of paprika or Italian seasoning for an extra flavor kick.
• Make it a meal: Pair with crusty bread or serve over couscous or quinoa.

 

Nutritional Information (Per Serving)

 

Calories: ~200 kcal

Fat: ~8 g

Protein: ~6 g

Carbohydrates: ~25 g

Fiber: ~4 g

 

 

        Enjoyed this recipe? Share your thoughts or variations in the comments below! Don’t forget to tag us on social media when you try it—we’d love to see your creations!