Name: Classic Mediterranean Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 red onion, cut into wedges; 3 cups potatoes, cut into ¾-inch cubes; 3 tablespoons olive oil; 1 tablespoon paprika; 2 teaspoons dried basil; 3 teaspoons garlic powder; 3 teaspoons dried oregano; 1 teaspoon dried dill; 1 teaspoon dried parsley; ¾ teaspoon salt, optional; ½ teaspoon freshly ground black pepper; ½ cucumber, grated with excess moisture removed; 2 cups plain yogurt, Greek or plant-based; ½ cup raw cashews; 1 cup firm tofu; 2 garlic cloves, minced; 2 tablespoons apple vinegar; ¼ cup fresh dill, chopped; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon lemon juice

Description

Experience the vibrant flavors of Classic Mediterranean Roasted Vegetables, a delightful dish that combines colorful veggies and protein-rich chickpeas, all topped with a creamy tzatziki sauce. This recipe is perfect for any occasion—whether you’re hosting a dinner party, prepping meals for the week, or simply craving a nutritious meal. The blend of spices like paprika and oregano enhances the natural sweetness of the roasted vegetables, while the tzatziki adds a refreshing touch. Quick to prepare and versatile enough to serve as a main course or side dish, this wholesome recipe embodies the essence of Mediterranean cuisine.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 red onion, cut into wedges
3 cups potatoes, cut into ¾-inch cubes
3 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried basil
3 teaspoons garlic powder
3 teaspoons dried oregano
1 teaspoon dried dill
1 teaspoon dried parsley
¾ teaspoon salt, optional
½ teaspoon freshly ground black pepper
½ cucumber, grated with excess moisture removed
2 cups plain yogurt, Greek or plant-based
½ cup raw cashews
1 cup firm tofu
2 garlic cloves, minced
2 tablespoons apple vinegar
¼ cup fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon juice

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Instructions

Preheat oven to 400°F (200°C).
Prepare vegetables by cutting potatoes into cubes, dicing the bell pepper, and cutting the onion into wedges.
In a bowl, mix the spices together.
On a large baking sheet, toss the potatoes, bell pepper, onion, and chickpeas with olive oil and the spice blend until evenly coated.
Roast for about 40 minutes, stirring halfway through until golden brown and tender.
In a blender, combine yogurt, cashews, tofu, and minced garlic; blend until smooth.
Grate cucumber finely, squeeze out excess moisture, and add to the blended mixture. Stir in fresh dill, apple vinegar, salt, pepper, and lemon juice.
Spread a layer of tzatziki sauce onto each plate, top with roasted vegetables and chickpeas, and serve immediately.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg