Classic Mediterranean Roasted Vegetables (Print Version)

Golden roasted vegetables and chickpeas layered over creamy tzatziki for a nourishing Mediterranean meal.

# What You’ll 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 and excess moisture squeezed out
15 - 2 cups plain yogurt or plant-based Greek yogurt alternative
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 Make It:

01 - Preheat oven to 400°F and position rack to center level.
02 - Dice red bell pepper into ¾-inch pieces, cut red onion into wedges, cube potatoes into ¾-inch pieces, and drain and rinse chickpeas under cold water.
03 - In a small mixing bowl, combine paprika, dried basil, garlic powder, dried oregano, dried dill, dried parsley, salt, and black pepper. Whisk thoroughly.
04 - On a large baking sheet, toss potatoes, red bell pepper, red onion, and chickpeas with olive oil and spice blend until evenly coated. Spread in a single, even layer and transfer to preheated oven.
05 - Roast for 40 minutes, stirring vegetables halfway through, until golden brown with caramelized edges and potatoes are tender when pierced with a fork.
06 - While vegetables roast, add yogurt, cashews, tofu, and minced garlic to blender or food processor. Blend until smooth and creamy, approximately 2 minutes.
07 - Grate cucumber and squeeze excess moisture through clean kitchen towel. Transfer blended mixture to mixing bowl and fold in grated cucumber, fresh dill, red wine vinegar, salt, black pepper, and lemon juice. Taste and adjust seasonings as needed.
08 - Spread generous layer of tzatziki sauce onto each serving bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately while vegetables remain warm.

# Additional Tips::

01 -
  • The vegetables get impossibly golden and crispy while staying tender inside—roasting is truly the secret to making humble ingredients taste restaurant-quality.
  • That creamy tzatziki transforms everything it touches, and making it from scratch tastes nothing like store-bought versions.
  • One bowl feels complete and satisfying because it's got protein, fiber, healthy fats, and enough flavor to never feel like health food.
02 -
  • Don't skip squeezing the cucumber dry—I learned this after making an entire batch of thin, watery sauce that never thickened properly.
  • Arrange vegetables in a single layer on the baking sheet instead of piling them; crowding prevents browning and creates steam instead of that caramelized crust everyone loves.
  • Add the fresh dill to the sauce at the very end so it stays bright green and herbaceous rather than turning dark and muddy from blending with hot ingredients.
03 -
  • Cut your potatoes uniformly sized because uneven pieces finish cooking at different times—I learned this after one too many crunchy-in-the-middle experiences.
  • Don't blend the tzatziki sauce too long or the cashews release oils and the texture becomes grainy instead of silky smooth.
  • Taste the sauce before serving and adjust the lemon juice and salt to your preference—it's the last thing you control and makes the biggest difference in whether the bowl tastes vibrant or flat.
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