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Rainbow colored Mediterranean vegetables on a white serving platter with a serving spoon.
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5 from 4 ratings

Mediterranean Roasted Veggies (with Dill Yogurt Sauce)

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salads, Side Dishes
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
Keyword: how to roast vegetables, Mediterranean roasted vegetables, Mediterranean vegetables, roasted vegetables
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Christmas, Thanksgiving
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Mediterranean Vegetables

  • 1 small head cauliflower cut into small florets
  • 1 15-oz can can chickpeas drained, 425 g
  • 1 red bell pepper chopped
  • 2 medium zucchini chopped
  • 3 medium carrots chopped
  • 1 red onion sliced
  • ¼ cup olive oil 60 mL
  • 1 tsp each oregano, dried thyme, garlic powder
  • ¼ tsp each salt and pepper

Yogurt Dill Sauce

  • 1 cup plain Greek yogurt can sub dairy-free, 236 mL
  • 4 cloves garlic minced
  • ¼ cup fresh dill 30 g
  • 2 Tbsp lemon juice 30 mL
  • Pinch each salt and pepper

Instructions

  • 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 in a single layer on a parchment-lined baking sheet. Bake for 20 to 30 minutes until the cauliflower is fork-tender and the chickpeas are a bit crispy.
    Vegetables close up on a baking sheet.
  • Sauce: While veggies cook, stir together all ingredients for the Yogurt Dill Sauce.
    Dill yogurt sauce in a glass bowl.
  • Serve: Serve warm with sauce!
    Cooked vegetables with yogurt sauce.

Video

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. 

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 42.5g | Protein: 9.9g | Fat: 17g | Saturated Fat: 4.3g | Cholesterol: 5mg | Sodium: 443mg | Potassium: 951mg | Fiber: 8.7g | Sugar: 15.4g | Calcium: 167mg | Iron: 4mg
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