Classic Mediterranean Roasted Vegetables (Print Version)

A vibrant bowl featuring golden roasted vegetables, chickpeas, and creamy tzatziki rich in Mediterranean flavors.

# What You'll 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 squeezed out
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

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Cut potatoes into ¾-inch cubes, dice red bell pepper, cut red onion into wedges. Drain and rinse chickpeas thoroughly.
03 - In a small bowl, combine 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 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 - While vegetables roast, combine yogurt, cashews, tofu, and minced garlic in a blender. Blend until smooth and creamy.
07 - Grate cucumber and squeeze out excess water. Transfer blended mixture to a bowl and stir in grated cucumber, fresh dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasonings to taste.
08 - Spread generous layer of tzatziki sauce onto each bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The creamy cashew-based tzatziki sauce is secretly one of the best things you'll make, vegan or not.
  • You can prep everything ahead and roast it whenever hunger strikes, making weeknight dinners almost effortless.
02 -
  • Squeeze that cucumber dry or your sauce will become watery and sad—I learned this the hard way on my second attempt.
  • Don't skip stirring the vegetables halfway through roasting; the second half is when they develop those caramelized edges that make the whole dish.
03 -
  • Don't crowd your baking sheet—give the vegetables space to breathe and brown properly, even if you need to use two sheets.
  • The blended cashew-tofu base creates such a silky sauce that you might find yourself making it for other dishes too; it's genuinely that good.
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