If you’re looking for a flavorful, healthy, and colorful dish, this Mediterranean-inspired roasted vegetable recipe is perfect. It’s packed with nutrients, simple to prepare, and deliciously satisfying. The combination of zucchini, eggplant, peppers, and cherry tomatoes seasoned with Italian herbs and smoky paprika, baked to perfection, and finished with a creamy yogurt-garlic sauce and melted cheese creates a dish that’s both comforting and nutritious. Whether you’re looking for a light vegetarian meal or a hearty side dish, this recipe will quickly become a favorite in your home. It also pairs well with grilled meats or can be enjoyed on its own for a light, satisfying meal.
Full Recipe:
Ingredients
2 medium zucchini
1 large eggplant
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2 bell peppers (any color)
200g cherry tomatoes
1 medium carrot
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2 medium onions
Salt (to taste)
Black pepper (to taste)
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1 tsp smoked paprika
1 tsp Italian herbs (oregano, basil, thyme)
3 tbsp olive oil
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150g plain yogurt (unsweetened)
2 cloves garlic, minced
150-200g cheese (Mozzarella, Emmental, or any cheese of choice)
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Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) to get it ready for baking the vegetables.
Step 2: Prepare the Vegetables
Wash and Cut the Vegetables: Begin by washing all the vegetables thoroughly. Slice the zucchini, eggplant, and carrot into thin rounds. Cut the bell peppers into strips and slice the onions into thin wedges. Halve the cherry tomatoes.
Season the Vegetables: In a large bowl, toss all the cut vegetables together with salt, black pepper, smoked paprika, and Italian herbs. Drizzle them with olive oil and mix well until all the vegetables are evenly coated with the seasoning and oil.
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