Classic Mediterranean Roasted Vegetables (Printable)

Wholesome bowl of golden roasted vegetables and chickpeas served on creamy tzatziki sauce with Mediterranean spices.

# What You Need:

→ 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
13 - ½ teaspoon freshly ground black pepper

→ Tzatziki Sauce

14 - ½ cucumber, grated with excess moisture removed
15 - 2 cups plain Greek yogurt or plant-based yogurt
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

# Directions:

01 - Set oven temperature to 400°F
02 - Cut potatoes into ¾-inch cubes, dice bell pepper, cut onion into wedges, and rinse and drain chickpeas
03 - In a small bowl, mix paprika, basil, garlic powder, oregano, dill, parsley, salt, and black pepper
04 - On a large baking sheet, toss potatoes, bell pepper, onion, and chickpeas with olive oil and spice mixture until evenly coated, then 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 minced garlic, blending until smooth and creamy
07 - Transfer blended mixture to a bowl, add grated cucumber with excess water removed, fresh dill, red wine vinegar, salt, pepper, and lemon juice, then adjust seasonings to taste
08 - Spread a generous layer of tzatziki sauce onto each serving bowl or plate, top with roasted vegetables and chickpeas, and serve immediately

# Expert Advice:

01 -
  • The roasted vegetables get these incredible caramelized edges that somehow taste both buttery and clean at once.
  • Tzatziki made creamy with cashews and tofu means you're eating protein without it feeling heavy or obvious.
  • Everything comes together in under an hour, which means weeknight dinner that doesn't feel like a compromise.
02 -
  • Don't overcrowd the baking sheet—your vegetables need actual space or they'll steam instead of caramelize, and that's the whole point of roasting.
  • Squeeze every drop of water from that grated cucumber or your tzatziki will separate and become disappointingly watery.
  • Make the tzatziki while the vegetables roast so it has time to chill slightly and the flavors settle together.
03 -
  • If your potatoes seem like they're browning too fast before they're tender inside, lower the oven to 375°F and add 10 minutes—oven temperatures vary and it's better to adjust than end up with burnt exteriors and raw centers.
  • Buy raw cashews, not roasted, because the rawness lets them blend silky-smooth into the sauce without adding a toasted flavor you don't want.
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