This colorful tray of roasted vegetables combines broccoli, cauliflower, potatoes, peppers, carrots, and chickpeas with a garlicky curry-herb dressing. Serve it warm with the optional herbed yogurt sauce for an easy, flavorful side dish or meatless meal.
Ingredients
For the vegetables:
• 1 head cauliflower, cut into florets • 1 head broccoli, cut into florets • 3–4 potatoes, thinly sliced • 1–2 red bell peppers, sliced lengthwise • 2 carrots, thinly sliced • 1 1/2 cups cooked chickpeas
For the seasoning mixture:
• 70ml olive oil • 3 garlic cloves, grated • 1 scant tsp black pepper • 1 scant tsp dried oregano • 1 scant tsp curry powder • 1/2 tsp ground red pepper or paprika • 1/2 tsp red pepper flakes • Salt, to taste
For the optional yogurt sauce:
• Plain yogurt • Fresh dill, chopped • Fresh parsley, chopped • Garlic, optional • Salt and black pepper
Directions
1. Preheat the oven to 200°C/400°F.
2. Briefly blanch the broccoli and cauliflower florets in boiling water, then drain well. This step is optional.
3. Thinly slice the potatoes and carrots, then cut the peppers into long strips.
4. Add the vegetables and cooked chickpeas to a large baking tray.
5. Mix the olive oil, garlic, black pepper, oregano, curry powder, paprika, red pepper flakes, and salt.
6. Pour the seasoning mixture over the vegetables and toss until evenly coated.
7. Roast for approximately 45 minutes, turning and stirring the vegetables after the first 20 minutes.
8. Mix the yogurt with dill, parsley, optional garlic, salt, and black pepper.
9. Serve the roasted vegetables warm with the yogurt sauce.
