Description
A vibrant and healthy roasted vegetable salad complemented by a creamy yogurt dressing and topped with crunchy pistachios. Perfect for a quick, nutritious meal.
Ingredients
2 medium Bell Peppers sliced into 1-inch strips
1 medium Zucchini cut into ½-inch rounds
1 small Eggplant cut into ½-inch cubes
1 pint Cherry Tomatoes
1 Red Onion peeled and cut into wedges
½ cup Cooked Chickpeas rinsed and drained (optional)
3 tablespoons Olive Oil
1 teaspoon Smoked Paprika
½ teaspoon Ground Cumi
½ teaspoon Dried Oregano
½ teaspoon Salt
¼ teaspoon Black Pepper
1 cup Plain Yogurt (Greek style recommended)
2 tablespoons Fresh Lemon Juice
1 clove Garlic minced
2 tablespoons Fresh Mint finely chopped
2 tablespoons Fresh Parsley finely chopped
1 teaspoon Honey or Maple Syrup (optional)
¼ teaspoon Salt for Dressing
Pinch of Black Pepper for Dressing
¼ cup Pistachios shelled and chopped
Extra Fresh Mint or Parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
- In a large bowl, combine bell peppers, zucchini, eggplant, cherry tomatoes, red onion, and chickpeas if using. Drizzle with olive oil and season with smoked paprika, cumin, oregano, salt, and pepper. Toss to coat
- Spread vegetables in a single layer on the baking sheet and roast for 25-35 minutes, stirring halfway through, until tender and caramelized
- While the vegetables roast, prepare the yogurt dressing by whisking yogurt, lemon juice, garlic, mint, parsley, honey (if using), salt, and pepper in a small bowl. Taste and adjust seasoning
- Once roasted, allow the vegetables to cool slightly. Transfer to a serving bowl, pour the yogurt dressing over the top, and toss to coat
- Garnish with chopped pistachios and extra mint or parsley before serving
Notes
Store leftovers in an airtight container for up to 2-3 days. Keep dressing separate for optimal freshness.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg