Roasted Vegetable Medley with Garlic

Name: Roasted Vegetable Medley with Garlic
Cook time: 18 min
Yield: 4 servings
Ingredients: 250 g carrots peeled and cut into 2 cm pieces; 250 g zucchini cut into 2 cm pieces; 180 g red bell pepper seeded and cut into 2.5 cm pieces; 160 g red onion cut into 2 cm wedges; 250 g broccoli florets cut into bite-size florets; 12 g garlic minced, divided; 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 1.5 g dried Italian herbs divided; 6 g garlic minced, divided; 10 ml olive oil divided; 2 g kosher salt divided; 0.5 g black pepper divided; 0.5 g dried Italian herbs divided; 180 g plain Greek yogurt for dipping; 15 ml lemon juice freshly squeezed; 4 g fresh dill finely chopped

This weeknight side uses a hot oven to roast vegetables quickly so they brown at the edges while staying tender. The garlic-herb seasoning is split between the start and the finish for even flavor, and a simple yogurt-dill dip is served alongside as written in the concept centerpiece.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

250 g carrots peeled and cut into 2 cm pieces
250 g zucchini cut into 2 cm pieces
180 g red bell pepper seeded and cut into 2.5 cm pieces
160 g red onion cut into 2 cm wedges
250 g broccoli florets cut into bite-size florets
12 g garlic minced, divided
20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
1.5 g dried Italian herbs divided
6 g garlic minced, divided
10 ml olive oil divided
2 g kosher salt divided
0.5 g black pepper divided
0.5 g dried Italian herbs divided
180 g plain Greek yogurt for dipping
15 ml lemon juice freshly squeezed
4 g fresh dill finely chopped

Instructions

Preheat the oven to 220°C. Set out a rimmed sheet pan; if it is small or heavily loaded, use two pans so the vegetables stay in a single layer. Oven is fully preheated and the pan is ready.
In a large bowl, combine the carrots, zucchini, red bell pepper, red onion, broccoli, 12 g of the garlic, 20 ml of the olive oil, 4 g of the salt, 1 g of the black pepper, and 1.5 g of the dried Italian herbs. Toss until the vegetables are evenly coated. Vegetables look lightly glossy and evenly seasoned.
Spread the vegetables on the sheet pan in a single layer with a little space between pieces. Roast for 14 minutes. Vegetables are starting to soften and brown at the edges.
Stir the vegetables on the pan, then scatter over the remaining 6 g garlic, drizzle with the remaining 10 ml olive oil, and season with the remaining 2 g salt, 0.5 g black pepper, and 0.5 g dried Italian herbs. Roast for 4 more minutes, until the carrots are tender and the broccoli tips are browned. Carrots are tender when pierced with a knife and the vegetables have caramelized edges.
While the vegetables finish, stir together the Greek yogurt, lemon juice, and dill in a small bowl. Taste and adjust only if needed with a tiny pinch from the total salt; keep the dip thick and spoonable. Dip is smooth and flecked with dill.
Transfer the roasted vegetables to a serving platter or bowl and serve hot with the yogurt-dill dip alongside. Vegetables are hot, browned, and fragrant; dip is ready for serving.