| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 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
Instructions
- 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. Cover with plastic wrap and refrigerate until ready to serve.
- For the roasted veggies: Preheat the oven to 475 degrees F.
- Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
- 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. Transfer to a ziptop bag and refrigerate until cold.
- Serve the roasted veggies cold with the herbed yogurt dip.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 378 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 10 g |
| Cholesterol | 13 mg |
| Sodium | 884 mg |
Reviews
I found it being kind of bland for my taste. So I added a squeeze of lemon juice and it perked it up.
Was very excited about this, for something different, but the Greek yogurt, or the lemon, something was so bitter and tangy. Not sure what to do to fix.
Super easy and delish except I will probably roast the garlic before adding it to the yogurt dip. Adding it raw, it was quite bitter…
My family loves these, the first time I made them I packed them into a picnic lunch we were taking to the beach and now they ask for “Beach Veggies” 🙂
Super easy and delicious! Nice twist on the same old same old.