Classic Mediterranean Roasted Vegetables (Printable version)

A vibrant bowl of golden roasted vegetables and chickpeas atop creamy tzatziki, packed with Mediterranean flavors.

# Needed ingredients:

→ 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, optional
13 - ½ teaspoon freshly ground black pepper

→ Tzatziki Sauce

14 - ½ cucumber, grated with excess moisture removed
15 - 2 cups plain yogurt, Greek or plant-based
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 (200°C).
02 - Cut potatoes into ¾-inch cubes, dice bell pepper, cut onion into wedges, and rinse and drain chickpeas.
03 - In a small bowl, combine paprika, basil, garlic powder, oregano, dill, parsley, salt, and pepper.
04 - On a large baking sheet, toss potatoes, bell pepper, onion, and chickpeas with olive oil and spice blend until evenly coated. Spread in a single layer.
05 - Roast for 40 minutes, stirring halfway through, until vegetables are golden and tender with caramelized edges.
06 - In a blender, combine yogurt, cashews, tofu, and garlic. Blend until smooth and creamy.
07 - Grate cucumber and squeeze out excess water. Transfer blended mixture to a bowl and stir in cucumber, dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasonings to taste.
08 - Spread a generous layer of tzatziki sauce onto each bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.

# Expert advice:

01 -
  • It's a complete protein: The chickpeas and creamy tzatziki make this satisfying enough to be a full dinner, not just a side dish.
  • Everything happens on one pan: Roasted vegetables mean less cleanup and more time enjoying your food.
  • The flavors get better as it sits: Make it ahead and the spices deepen overnight, which saved me countless times when planning meals.
02 -
  • Squeezing out the cucumber is non-negotiable: I learned this the hard way when my first batch of tzatziki turned into soup—that moisture will dilute everything.
  • Don't skip stirring the vegetables halfway: The bottom layer gets all the heat and browns quickly, so turning them ensures even, golden roasting on all sides.
03 -
  • Make your tzatziki the night before: The flavors meld overnight and the sauce tastes even better the next day, plus you save time when you're ready to serve.
  • Buy pre-cut vegetables if time is tight: The roasting is where the magic happens anyway, and this saves you 15 minutes of prep without sacrificing flavor.
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