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Cold Roasted Veggies with Herbed Yogurt Dip

Cold Roasted Veggies with Herbed Yogurt Dip
PREP TIME
20 min
COOK TIME
10 min
YIELDS
6 servings

This unique take on veggies and dip includes roasted carrots, zucchini, parsnips and red onions with a cool parsley, dill and mint dip.

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Ingredients

Herbed Yogurt Dip

2
cups plain Greek yogurt
3
Tbsp finely chopped fresh mint
3
Tbsp finely chopped fresh parsley
1
Tbsp finely chopped fresh dill
2
cloves garlic, grated
Zest of 1 lemon plus juice of ½ lemon
Kosher salt and freshly ground black pepper

Roasted Veggies

5
parsnips, cut into sticks
3
carrots, cut into sticks
2
zucchini, cut into sticks
2
red onions, cut into quarters
½
cup olive oil
Kosher salt and freshly ground black pepper
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Directions

Step 1

Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.

Step 2

Preheat the oven to 475ºF.

Step 3

Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.

Step 4

Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.

Step 5

Serve the roasted veggies cold with the herbed yogurt dip.

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