Oven-roasted vegetables with Tzatziki dip
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.
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!
