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.

No additional tips available.

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

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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.

Cold Roasted Veggies with Herbed Yogurt Dip

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