Classic Mediterranean Roasted Vegetables (Printable)

A vibrant bowl of golden roasted vegetables and chickpeas served with creamy tzatziki sauce.

# What You 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 removed
15 - 2 cups plain Greek yogurt or plant-based 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 Steps:

01 - Preheat oven to 400°F.
02 - Cut potatoes into ¾-inch cubes, dice bell pepper, cut onion into wedges, rinse and drain chickpeas thoroughly.
03 - In a small bowl, mix paprika, basil, garlic powder, oregano, dill, parsley, salt, and black 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 -
  • It's the kind of meal that tastes like sunshine in a bowl without requiring a farmers market trip or fancy ingredients.
  • The creamy tzatziki sauce is silky enough to feel indulgent while keeping everything light and protein-packed.
02 -
  • Squeezing that cucumber dry is non-negotiable—skip it and your sauce becomes soup within minutes.
  • Don't crowd your baking sheet; the vegetables need space to caramelize, and if they're piled up they'll just steam themselves into mush.
03 -
  • Pat your chickpeas completely dry before tossing with oil—any moisture prevents them from getting crispy.
  • If you don't have cashews, sunflower seeds work, or you can use a bit more tofu to keep the sauce creamy without nuts.
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