Cold Roasted Veggies with Herbed Yogurt Dip Recipe

Name: Cold Roasted Veggies with Herbed Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain Greek yogurt; 3 tablespoons finely chopped fresh mint; 3 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh dill; 2 cloves garlic, grated; Zest of 1 lemon plus juice of 1/2 lemon; Kosher salt and freshly ground black pepper; 5 parsnips, cut into sticks; 3 carrots, cut into sticks; 2 zucchini, cut into sticks; 2 red onions, cut into quarters; 1/2 cup olive oil; Kosher salt and freshly ground black pepper

Servings: persons

2 cups plain Greek yogurt
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 cloves garlic, grated
Zest of 1 lemon plus juice of 1/2 lemon
Kosher salt and freshly ground black pepper
5 parsnips, cut into sticks
3 carrots, cut into sticks
2 zucchini, cut into sticks
2 red onions, cut into quarters
1/2 cup olive oil
Kosher salt and freshly ground black pepper

1
For the herbed yogurt dip: 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.
2
Cover with plastic wrap and refrigerate until ready to serve.
3
For the roasted veggies: Preheat the oven to 475 degrees F.
4
Arrange the parsnips and carrots on a baking sheet in a single layer.
5
Arrange the zucchini and onions on a second baking sheet in a single layer.
6
Drizzle both with the olive oil and sprinkle with salt and pepper.
7
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.
8
Transfer to a ziptop bag and refrigerate until cold.
9
Serve the roasted veggies cold with the herbed yogurt dip.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups plain Greek yogurt, 3 tablespoons finely chopped fresh mint, 3 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, and more.

Yes, Cold Roasted Veggies with Herbed Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Roasted Veggies with Herbed Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions