Classic Mediterranean Roasted Vegetables (Printer-friendly)

A nourishing bowl featuring golden roasted vegetables and chickpeas over creamy, protein-rich tzatziki sauce.

# What You'll Need:

→ Roasted Vegetables

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 red onion, cut into wedges
04 - 3 cups potatoes, cut into ¾-inch cubes
05 - 3 tablespoons olive oil
06 - 1 tablespoon paprika
07 - 2 teaspoons dried basil
08 - 3 teaspoons garlic powder
09 - 3 teaspoons dried oregano
10 - 1 teaspoon dried dill
11 - 1 teaspoon dried parsley
12 - ¾ teaspoon salt
13 - ½ teaspoon freshly ground black pepper

→ Tzatziki Sauce

14 - ½ cucumber, grated with excess moisture squeezed out
15 - 2 cups plain Greek yogurt
16 - ½ cup raw cashews
17 - 1 cup firm tofu
18 - 2 garlic cloves, minced
19 - 2 tablespoons red wine vinegar
20 - ¼ cup fresh dill, chopped
21 - 1 teaspoon salt
22 - ½ teaspoon black pepper
23 - 1 teaspoon lemon juice

# How To Make It:

01 - Preheat oven to 400°F (200°C).
02 - Cut potatoes into ¾-inch cubes, dice bell pepper, cut onion into wedges, and rinse and drain chickpeas.
03 - In a small bowl, combine paprika, basil, garlic powder, oregano, dill, parsley, salt, and pepper.
04 - On a large baking sheet, toss potatoes, bell pepper, onion, and chickpeas with olive oil and spice blend until evenly coated. Spread in a single layer.
05 - Roast for 40 minutes, stirring halfway through, until vegetables are golden and tender with caramelized edges.
06 - In a blender, combine yogurt, cashews, tofu, and garlic. Blend until smooth and creamy.
07 - Grate cucumber and squeeze out excess water. Transfer blended mixture to a bowl and stir in cucumber, dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasonings to taste.
08 - Spread a generous layer of tzatziki sauce onto each bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.

# Expert Advice:

01 -
  • The roasted vegetables get these incredible golden, crispy edges while staying tender inside, which honestly feels like magic when you pull them from the oven.
  • That tzatziki sauce is creamy and cooling in a way that makes you want to eat slower and actually taste everything.
  • It's naturally vegetarian and packed with protein from the chickpeas and sauce, so it keeps you satisfied for hours.
02 -
  • Don't crowd your baking sheet or everything will steam instead of roast, which I learned the hard way and now I spread my vegetables out like they need personal space.
  • Squeezing the moisture out of your cucumber is essential for the tzatziki or it becomes watery and dilutes all the flavor you've built up.
  • Taste your sauce before serving because everyone's salt preference and acid level is different, and you might need more lemon juice or vinegar than the recipe says.
03 -
  • If you're making the tzatziki dairy-free, make sure your plant-based yogurt is thick and creamy, not watery, or your sauce will taste diluted no matter what you do.
  • Don't be shy with the fresh dill in the tzatziki because it's what gives it that bright, fresh flavor that sets it apart from just being creamy sauce.
Go Back