Tired of boring veggies? These Mediterranean roasted vegetables take things up a few notches with strong seasoning and dill yogurt sauce. Love at first bite!
Prep: Preheat oven to 425°F (218°C). Cut veggies into bite-sized pieces. In a large bowl, toss together all veggies, oil, and spices.
Bake: Spread into a single layer on a parchment-lined baking sheet. Bake for 20 to 30 minutes, or until cauliflower is fork-tender and chickpeas are a bit crispy.
Sauce: While veggies cook, stir together all ingredients for the Yogurt Dill Sauce.
Serve: Serve warm with sauce!
Video
Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days.