Vegetables are low in calories and high in fibre, vitamins and minerals. However, it can be tough to fill half your plate with vegetables at meals if you’ve confined yourself to boring salads and plain steamed vegetables.
When vegetables are roasted it allows for caramelization of naturally occurring sugars, allowing them to take on a taste they wouldn’t have when consumed raw.
This recipe is completely customizable based on your veggie preferences, and comes together easily to as a side at a meal, or enjoyed as a snack on its own.
For the Vegetables
- 3 cups of your favorite assorted vegetables (such as bell pepper strips, cauliflower or broccoli florets, asparagus spears, thick slices of red onion, and/or green string beans)
- 1 tbsp. vegetable oil
- 1 tbsp. rice or balsamic vinegar
- Pinch salt and freshly ground black pepper
For the Lemon Dill Yogurt (makes about ½ cup)
- ½ cup plain yogurt (2% milk fat orless)
- Zest of one lemon
- 2 tsp. fresh lemon juice
- 1 tbsp. white balsamic or white wine vinegar
- 1 garlic clove, minced
- ¼ cup fresh dill
- Pinch dried thyme (or 1 tsp fresh)
- ½ tbsp. extra virgin olive oil
- Pinch salt
- Preheat your oven to 400F.
- Place vegetables in a large bowl. Drizzle with olive oil and vinegar. Toss to coat.
- Spread out vegetable in a single layer on a baking sheet lined with parchment paper. Sprinkle with a pinch of salt and pepper.
- Place in the oven to bake for 12-15 minutes, or until fork tender.
- Meanwhile while the vegetables are cooking, prepare the lemon dill yogurt. Combine all ingredients in a small bowl or container, adding the fresh herbs last. Stir with a spoon to combine.
- Remove vegetables from oven and let cool slightly. Serve with a spoonful of lemon dill yogurt. Enjoy!
Note – Yogurt will store well in the refrigerator for 3 days.
Nutrition Information: Per 1 cup roasted vegetables
Calories: 80 / Fat: 5 g (0 g saturated) / Carbohydrate: 9 g (2 g fibre) / Protein: 2 g
Nutrition Information: Per 1 tbsp. lemon dill yogurt
Calories: 18 / Fat: 1 g (0 g saturated) / Carbohydrate: 1 g (0 g fibre) / Protein: 1 g