Cold Roasted Veggies with Herbed Yogurt Dip

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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