Oven-roasted vegetables with Tzatziki dip

Oven-roasted vegetables with Tzatziki dip, transform fresh produce into a flavorful and nutrient-packed dish. This cooking method brings out the natural sweetness of vegetables while creating caramelization. The beauty of oven-roasted vegetables with Tzatziki dip lies in their simplicity and adaptability. With just a handful of ingredients, you can turn colourful vegetables into a dish that’s visually appealing and flavourful.

There’s something magical about the transformation that takes place when fresh vegetables meet the heat of the oven. The vibrant colours deepen, the flavours intensify, and the veggies emerge as golden, caramelized bites of perfection. The oven-roasted vegetables can be served with any dip of your choice. I usually serve with tzatziki sauce which is a Greek condiment that is very refreshing. Tzatziki sauce is commonly served as a dip with pita bread or vegetables, as a sauce for grilled meats, or as a topping for gyros.

The main ingredients typically include Greek yogurt which is thick and strained and is a key component of tzatziki. It provides a creamy base for the sauce. Cucumbers are grated or finely chopped and added to the yoghurt. They contribute a cool, crisp texture and a mild flavour. Fresh garlic is minced or crushed and mixed into the sauce, giving it a savoury kick. Fresh herbs like dill and mint are commonly used to add a fragrant and herbaceous quality to the tzatziki. Extra virgin olive oil is often drizzled over the top of tzatziki for richness. Lemon Juice or Vinegar add a bit of acidity for balance.

Here’s a basic recipe of oven-roasted veggies and tzatziki dip that you can customize based on your preferences.

Oven-roasted vegetables with Tzatziki dip

Print Recipe

The vegetables are tossed in aromatic herbs, spices and olive oil, then roasted to perfection, bringing out their natural sweetness and flavours. The accompanying tzatziki dip, a classic Greek yoghurt-based sauce infused with cucumber, garlic, and dill, provides a cool and tangy contrast.

Course Dinner, Side Dish

Cuisine American

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 people

Author sumisculinarynotes

Ingredients

• 250 grams of broccoli
• 250 grams of Mushroom
• 1 zucchini
• 2 carrots
• 1 sweet potato

For the marination

• 5 tbsp olive oil
• 2 tsp pepper
• 2 tsp garlic powder
• 2 tsp paprika powder smoked or normal
• 2 tsp mixed herbs
• Salt

For Tzatziki dip

• English cucumber – ¼ cup grated
• ½ cup Greek yoghurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp pepper
• ½ tsp dill
• ½ tsp parsley
• ½ tsp mint optional
• 1 minced garlic clove
• Salt

Instructions

• Preheat your oven to 200°C. Line a baking sheet with parchment paper or lightly grease it or use a silicone mat.
• Wash and chop the vegetables into bite-sized pieces.
• Separate the rooted vegetables (sweet potato, carrots) and other vegetables in two separate bowls.
• Drizzle olive oil over the vegetables, ensuring they are well-coated.
• Season with salt, pepper, and other spice powders. Toss the vegetables evenly to distribute the oil and seasonings.
• Spread the rooted vegetables in a single layer on the baking sheet first as these veggies require more cooking time. Make sure not to overcrowd the vegetables to allow for even cooking.
• Roast the vegetables for about 15 minutes and then add the rest of the vegetables, arrange them in a single layer and roast for another 15-20 minutes, or until they are tender and have a nice golden brown colour.
• You can enhance the flavour by adding a sprinkle of grated Parmesan cheese, a squeeze of lemon juice, or a handful of fresh herbs like parsley before serving.

Tzatziki dip

• Coarsely grate the cucumber to create long strands in a box grater.
• Add a pinch of salt to the grated cucumber, place it in a clean kitchen towel and squeeze out any excess moisture.
• In a bowl, combine the Greek yoghurt, grated cucumber, minced garlic, chopped dill, parsley, mint (if using), olive oil, and lemon juice.
• Mix well until all the ingredients are evenly combined.
• Season with salt and pepper to taste.
• Refrigerate for at least 1-2 hours before serving to allow the flavours to meld.
• Adjust the ingredients according to your taste preferences, and feel free to experiment with the ratios of garlic and other seasonings.

Notes

Feel free to experiment with different vegetable combinations and seasonings to suit your taste. Adjusting cook times based on the different cooking times of vegetables is essential for achieving good results when preparing mixed vegetable dishes.

Softer vegetables (zucchini, tomatoes, broccoli, cauliflower, asparagus) need shorter cooking times, 15-20 minutes. Harder vegetables (root veggies, squash, potatoes) need longer cooking times, 25-35 minutes at 200°C, depending on how thin you slice them.

Cut vegetables into uniform-sized pieces to promote even cooking. Smaller pieces generally cook faster than larger ones.

Check the doneness of each vegetable by piercing them with a fork or knife. The goal is to achieve a balance where all vegetables are cooked through without any being overcooked.

Enjoy your oven-roasted veggies as a side dish or a healthy snack!