Roasted Mixed Vegetables

Name: Roasted Mixed Vegetables
Total time: 45 min
Ingredients: 8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip); 2 tablespoons extra-virgin olive oil, plus more for serving; 1 1/4 teaspoons kosher salt (such as Diamond Crystal); Freshly ground black pepper; 4 fresh thyme sprigs or 1 teaspoon dried thyme (optional); 1 cup whole-milk Greek yogurt; 1 to 2 garlic cloves, finely grated or minced; 1 tablespoon extra-virgin olive oil; Pinch each salt and freshly ground black pepper

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Total: 45 minutes

Servings: 2.5

Author : Melissa Clark

greek yogurt vegetarian

Ingredients

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8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)2 tablespoons extra-virgin olive oil, plus more for serving1 1/4 teaspoons kosher salt (such as Diamond Crystal)Freshly ground black pepper4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)1 cup whole-milk Greek yogurt1 to 2 garlic cloves, finely grated or minced1 tablespoon extra-virgin olive oilPinch each salt and freshly ground black pepper

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Instructions

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Step 1

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.

Step 2

Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.

Step 3

While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.

Step 4

Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.