Cold Roasted Veggies with Herbed Yogurt Dip

Total Time:
1 hr 30 min
20 min
1 hr
10 min

6 servings

  • Herbed Yogurt Dip:
  • 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
  • Roasted Veggies:
  • 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
Watch how to make this recipe.
  • 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.

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