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, soaked if possible; 1 cup firm tofu, drained well; 2 garlic cloves, minced; 2 tablespoons apple cider vinegar; 1 teaspoon lemon juice; ¼ cup fresh dill, chopped; 1 teaspoon salt; ½ teaspoon black pepper

Classic Mediterranean Roasted Vegetables

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Elevate your dining experience with this vibrant dish of Classic Mediterranean Roasted Vegetables. Bursting with colors and flavors, this hearty medley combines golden potatoes, sweet bell peppers, and protein-packed chickpeas. Tossed with aromatic herbs and spices, each bite is a delightful reminder of sun-kissed afternoons in the Mediterranean. Topped with a creamy tzatziki made from yogurt and fresh herbs, this recipe is not just a meal; it’s an experience that brings warmth and comfort to your table. Perfect for an easy weeknight dinner or as a centerpiece for gatherings, these roasted vegetables are sure to impress.

Author: Abella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Mediterranean

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, soaked if possible
1 cup firm tofu, drained well
2 garlic cloves, minced
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
¼ cup fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Preheat your oven to 400°F (200°C).
Chop the potatoes into uniform cubes and dice the bell pepper and onion.
Rinse the chickpeas thoroughly under cold water.
In a mixing bowl, combine the vegetables and chickpeas with olive oil and your spice blend.
Spread the mixture evenly on a baking sheet and roast for about 40 minutes until golden brown. Stir halfway through for even cooking.
While roasting, prepare the tzatziki by blending yogurt, grated cucumber (drained), minced garlic, vinegar, lemon juice, and fresh dill until smooth.
Serve the roasted vegetables warm atop a generous layer of tzatziki.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 5g
Sodium: 350mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Find it online: https://isabellacooks.com/classic-mediterranean-roasted-vegetables/