Sheet-Pan Roasted Veggies with Tzatziki & Pita

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Courtesy of Chef James Martin and shared on by Soka Soka 10.1.26 on Facebook 

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Ingredients

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For the Roasted Vegetables

 

2 cups broccoli florets

 

1 red bell pepper, sliced

 

1 zucchini, sliced

 

1 red onion, cut into wedges

 

1 cup cherry tomatoes

 

3 tablespoons olive oil

 

1 teaspoon dried oregano

 

½ teaspoon smoked paprika

 

Salt and black pepper to taste

 

For the Tzatziki

 

½ cup plain Greek yogurt

 

½ cucumber, grated and well drained

 

1 small clove garlic, minced

 

1 tablespoon fresh lemon juice

 

1 teaspoon olive oil

 

Salt and black pepper to taste

 

For Serving

 

Pita bread, warmed and cut into wedges

 

Fresh parsley or dill, chopped

 

Directions

1. Roast the Vegetables

 

Preheat oven to 220°C / 425°F.

Place broccoli, bell pepper, zucchini, red onion, and cherry tomatoes on a sheet pan.

Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and pepper.

Toss to coat evenly.

Roast for 25–30 minutes, stirring once halfway, until tender and caramelized.

 

2. Prepare the Tzatziki

 

In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper until smooth.

Chill until ready to serve.

 

3. Assemble

 

Transfer roasted vegetables to a serving platter.

Sprinkle with fresh parsley or dill.

Serve with tzatziki on the side and warm pita wedges.

 

4. Serve