Name: Mediterranean Roasted Vegetables with Dill Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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

Description

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

Ingredients

Scale

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

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Arrange the cubed eggplant, zucchini, bell peppers, and onion on the baking sheet in a single layer. Add the cherry tomatoes.
Drizzle the vegetables with 3 tbsp olive oil, sprinkle with dried oregano, and season with kosher salt and black pepper. Toss gently to coat.
Roast for 25–30 minutes, tossing once halfway through, until the vegetables are nicely browned and tender.
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.
When the vegetables are done, remove them from the oven and let cool for 5 minutes. Adjust seasoning if necessary.
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