Mediterranean Roasted Vegetables with Dill Yogurt Sauce

Mediterranean Roasted Vegetables with Dill Yogurt Sauce

There’s a moment when the oven door opens and the smell of caramelized onion, charred bell pepper, and warm oregano fills the kitchen — that’s the soul of this dish. Tender eggplant and zucchini, their edges browned and slightly crisp, share the tray with burst cherry tomatoes that release tangy sweetness when pierced. The cool, herby dill yogurt sauce cuts through the roast’s richness with a bright lemon note and creamy texture that echoes in every bite. This is comfort in a bowl that feels both homey and a little indulgent.

This recipe is perfect for warm-weather dinners, casual dinner parties, or as a make-ahead weeknight side. It’s a colorful centerpiece for vegetarian or flexitarian meals, an easy potluck contribution, and a delightful accompaniment to grilled meats or fish. It also makes for an elegant holiday side — familiar yet fresh — and transforms into a delicious lunch the next day over grains or tucked into pita.

At a Glance

• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: 45–50 minutes
• Servings: 4 (as a side) or 2–3 (as a main over grains)
• Difficulty level: Easy — great for beginners and busy cooks

Nutrition Highlights

Nutrition estimates per serving (1 of 4), calculated using USDA FoodData Central nutritional values and standard food composition data. These are estimates; actual values will vary depending on exact ingredients and brands.

• Calories: ~260 kcal
• Protein: ~10 g
• Carbohydrates: ~23 g
  • Dietary fiber: ~7.5 g
  • Sugars: ~5 g
• Total fat: ~15 g
  • Saturated fat: ~2.6 g
• Sodium: ~600 mg (varies with added salt)

Notes: These values reflect the dish as written (with 4 tbsp total olive oil and plain 2% Greek yogurt). For tailored guidance, consult a registered dietitian or authoritative sources such as the USDA FoodData Central and CDC dietary recommendations.

Why You’ll Love It

This dish checks many boxes. The roast brings irresistible, slightly smoky depth from high heat caramelization, while the dill yogurt adds a refreshing, tangy lift — the contrast of warm and cool is irresistible. It’s simple and forgiving: rough chopping and one sheet pan make prep fast, and the flavors improve slightly if made ahead (the sauce melds with the vegetables). Nutritionally, it’s vegetable-forward with fiber and plant nutrients, healthy fats from olive oil, and protein from Greek yogurt. It’s ideal for summer gatherings, light weekday dinners, or any time you want something that looks celebratory without fuss.

How to Make Mediterranean Roasted Vegetables with Dill Yogurt Sauce

Ingredients

• Vegetables
  • 1 medium eggplant (about 1 lb / 450 g), cut into 1-inch cubes
  • 2 medium zucchini (about 340 g), halved lengthwise and cut into 1-inch pieces
  • 2 bell peppers (any colors, about 300 g), seeded and cut into 1-inch pieces
  • 1 medium red onion (about 150 g), cut into wedges
  • 12 oz (about 340 g) cherry tomatoes
  • 3 tbsp olive oil (for roasting)
  • 1 tsp dried oregano
  • Kosher salt and freshly ground black pepper, to taste
• Dill Yogurt Sauce
  • 1 cup (240 g) plain Greek yogurt (2% fat recommended)
  • 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice (about half a lemon)
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Optional ingredients and substitutions

• Vegan: Use unsweetened unsweetened almond or soy yogurt (choose thicker styles) or a cashew-based yogurt; swap olive oil for a neutral oil if needed.
• Add-ins: 1/4 cup toasted pine nuts, handful of chopped fresh parsley, or 1/2 cup crumbled feta (add at the end).
• Spices: Add 1 tsp smoked paprika or 1 tsp ground cumin for a smoky or warm profile.
• Lower fat: Use nonfat Greek yogurt (note: sauce will be tangier, less creamy).

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.
2. Arrange the cubed eggplant, zucchini, bell peppers, and onion on the baking sheet in a single layer. Add the cherry tomatoes (they can be grouped together so they burst into themselves).
3. Drizzle the vegetables with 3 tbsp olive oil, sprinkle with dried oregano, and season generously with kosher salt and freshly ground black pepper. Toss gently to coat (use your hands or two spatulas), then spread into one even layer. Tip: avoid overcrowding — use two sheets if needed.
4. Roast for 25–30 minutes, tossing once halfway through. You want the edges nicely browned and the eggplant and zucchini tender; cherry tomatoes should be blistered and beginning to pop.
5. While vegetables roast, make the dill yogurt sauce: in a bowl, whisk together Greek yogurt, lemon juice, minced garlic, 1 tbsp olive oil, chopped dill, and a pinch of salt and pepper. Taste and adjust lemon, salt, or dill.
6. When vegetables are done, remove from oven. Adjust seasoning (a sprinkle of flaky sea salt is lovely). Let cool 5 minutes.
7. Serve hot or warm with generous dollops of dill yogurt sauce. Garnish with extra dill, toasted pine nuts, or crumbled feta if using.

Practical tips

• Check doneness by piercing the largest eggplant pieces with a fork — they should be soft inside and browned outside.
• If eggplant seems dry and spongey before roasting, salt it for 15 minutes and pat dry to reduce bitterness (optional).
• Add delicate herbs (like fresh dill or parsley) off the heat to preserve color and brightness.

Best Pairings

• Over grains: Serve the vegetables and dill yogurt atop warm couscous, quinoa, farro, or polenta for a satisfying bowl meal.
• With protein: Pair with grilled chicken, fish, lamb, or pan-seared halloumi. Chickpeas or lentils make this a complete vegetarian entrée.
• In flatbreads: Spoon into warm pita or spread across toasted sourdough for an open-faced sandwich.
• As part of a mezze: Add hummus, olives, and warm flatbreads to make a shared Mediterranean platter.
• Light side: Serve alongside roasted salmon and a green salad for a weeknight dinner.

Storage Instructions

• Room temperature: Cooked vegetables and dairy-based sauces should not be left unrefrigerated for more than 2 hours (1 hour if ambient temperatures are above 90°F/32°C) — follow USDA guidance on food safety.
• Refrigeration: Store roasted vegetables and yogurt sauce separately in airtight containers for best quality. Vegetables: 3–4 days. Dill yogurt sauce: 3–4 days.
• Freezer: Roasted vegetables freeze well. Place cooled vegetables in a freezer-safe container or bag for up to 2–3 months. Yogurt sauce does not freeze well (it may separate and become grainy); instead, make a fresh batch or use a frozen dairy alternative that tolerates freezing if necessary.
• Reheating: Reheat roasted vegetables in a 400°F (200°C) oven for 8–10 minutes or until warmed through to preserve texture. Avoid microwaving for long periods as it can make them mushy. Add sauce after reheating.

Pro Tips & Tricks

• Don’t overcrowd the pan: Give vegetables breathing room so they roast instead of steam — you want caramelization.
• High heat is your friend: 425°F (220°C) fosters Maillard browning. If edges are browning too fast, reduce temp by 25°F and roast a bit longer.
• Size consistency: Cut vegetables into similar-sized pieces so everything finishes evenly.
• Taste and season at the end: Roasting concentrates flavors — you may need a final pinch of salt or a squeeze of lemon to brighten the dish.
• Texture control: If you prefer a crisp-tender bite, check vegetables at 20 minutes. For softer, more melting veg, roast longer.
• Yogurt texture: If your Greek yogurt seems runny, drain it in a fine mesh sieve over a bowl for 10–15 minutes to thicken before mixing the sauce.

Creative Twists

• Vegan & Smoky: Use a thick unsweetened soy or coconut-based yogurt and add 1 tsp smoked paprika and 1 tsp harissa paste to the vegetables before roasting for a smoky, spicy twist.
• Mediterranean Grain Bowl: Spoon roasted vegetables and sauce over lemon-herb quinoa or farro. Top with toasted pine nuts and a handful of arugula for peppery contrast.
• Add cheese: Toss warm vegetables with crumbled feta or scatter grilled halloumi slices on top for a salty, creamy contrast.
• Sweet & Savory: Mix in a small handful of golden raisins or chopped dried apricots and a sprinkle of toasted almonds for texture and sweet notes.
• Spiced Variation: Before roasting, toss vegetables with a blend of ground cumin, coriander, and a pinch of cinnamon for a North African-inspired flavor profile.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes. Roast the vegetables up to 2 days ahead and cool completely. Store in the refrigerator and reheat in a hot oven. Make the dill yogurt sauce the day of serving for best freshness.

Q: How do I make it vegan?
A: Swap the Greek yogurt for an unsweetened, thick plant-based yogurt (coconut, almond, or soy) or a blended cashew “cream.” Check texture and add lemon to mimic tang.

Q: Can I roast frozen vegetables?
A: You can, but fresh will yield better texture and flavor. If using frozen, spread them out and expect more moisture; roast at a slightly higher temp and longer to encourage browning.

Q: What if my yogurt sauce is too thin?
A: Strain the yogurt briefly in a fine sieve to thicken it. Alternatively, use thicker Greek yogurt or reduce lemon/olive oil slightly.

Q: Any tips for reducing sodium?
A: Use less added salt, increase lemon and fresh herbs for brightness, and skip salty toppers like feta.

Conclusion

I hope this recipe invites you into the simple pleasure of caramelized vegetables and bright, herby sauce — the kind of dish that’s easy enough for a weeknight and lovely enough for guests. If you enjoy exploring Mediterranean plates, you might also like this inspiring Chicken Shawarma & Mediterranean Vegetables recipe, or the layered combination in Roasted Vegetables with Herby Yogurt Sauce and Polenta for another take on roasted veg with yogurt sauce. Try the recipe, share your photos and notes, and join the conversation — I’d love to hear your variations and serving ideas.

Mediterranean Roasted Vegetables with Dill Yogurt Sauce

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• Author: recipechangegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious blend of roasted vegetables served with a tangy dill yogurt sauce, perfect for warm-weather meals or potlucks.

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Ingredients

Scale 1x2x3x

• 1 medium eggplant (about 1 lb / 450 g), cut into 1-inch cubes
• 2 medium zucchini (about 340 g), halved lengthwise and cut into 1-inch pieces
• 2 bell peppers (any colors, about 300 g), seeded and cut into 1-inch pieces
• 1 medium red onion (about 150 g), cut into wedges
• 12 oz (about 340 g) cherry tomatoes
• 3 tbsp olive oil (for roasting)
• 1 tsp dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 cup (240 g) plain Greek yogurt (2% fat recommended)
• 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice (about half a lemon)
• 1 small garlic clove, minced
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Arrange the cubed eggplant, zucchini, bell peppers, and onion on the baking sheet in a single layer. Add the cherry tomatoes.
3. Drizzle the vegetables with 3 tbsp olive oil, sprinkle with dried oregano, and season with kosher salt and black pepper. Toss gently to coat.
4. Roast for 25–30 minutes, tossing once halfway through, until the vegetables are nicely browned and tender.
5. While the vegetables roast, make the dill yogurt sauce by whisking together Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, and a pinch of salt and pepper.
6. When the vegetables are done, remove them from the oven and let cool for 5 minutes. Adjust seasoning if necessary.
7. Serve hot or warm with generous dollops of dill yogurt sauce.

Notes

For vegan options, use plant-based yogurt and neutral oil. Preparation is forgiving; the flavors improve if made ahead.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2.6g
• Unsaturated Fat: 12.4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 7.5g
• Protein: 10g
• Cholesterol: 5mg