Roasted Mediterranean Vegetables with Tzatziki
Course:
Dinner
Ingredients
Butter Beans
- 1 tin (400g) Butter Beans
- 120 grams Plain Yogurt
- 1 tablespoon Olive Oil
- 1 Lemon (juice + zest)
- 1 head Garlic (roasted & smooshed)
- 1 tablespoon Dill (fresh; chopped)
- 11⁄2 teaspoon Salt
- Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
Herby Tzatziki
- 240 grams Plain Yogurt
- 1 Cucumber (grated)
- 1 tablespoon Dill (fresh)
- 1 tablespoon Parsley (fresh)
- 1 clove Garlic (grated)
- 15 millilitres Lemon Juice (1/2 lemon probs)
- 1⁄2 teaspoons Salt
Roasted Vegetables
- 2 Baby Potatoes
- 1 Red Onion (large chunks)
- 1 Courgette (large chunks)
- 1 Red Pepper
- Salt
- Black Pepper
- Garlic Powder
Notes
Serve with Whole Wheat Sourdough Pita Bread
BUTTER BEANS:
I only did like a sprinkle (1/4 tsp at best) of the oregano / paprika.
Steps
Beans + Tzatziki can be made ahead of time and fridged.
Garlic Butter Beans:
- Preheat the oven to 180C.
- Chop the head off the garlic and place in cast iron pot with oil (or aluminium foil).
- Roast for 30-40 minutes.
- Combine all butter bean ingredients. Smoosh the roasted garlic out and incorporate into the mixture.
Herby Tzatziki:
- Grate the cucumber onto a kitchen towel. Attempt to squeeze out as much moisture as possible.
- In a medium bowl, stir the yogurt, cucumber, dill and parsley, garlic, lemon juice and salt until well combined. Place in the fridge until ready to serve. This can be made a day in advance, if desired.
Roasted Vegetables:
- Preheat your oven to 200°C fan with two cast iron pans inside.
- Cut the potatoes in half and add to a pot of water. Bring to a boil.
- Once boiling, add salt then boil for ~10 minutes.
- Drain the potatoes and let steam for ~5 minutes or so.
- Remove 1 cast iron tray from the oven. Place the potatoes on the tray and using a spatula, smoosh them down. Drizzle with olive oil, salt, pepper, and garlic powder. Flip them over once to coat both sides in oil.
- Roast for 15 minutes.
- Meanwhile, add the red onion, courgette, and red pepper to a bowl. Drizzle with olive oil, then season with salt and pepper and toss everything to coat.
- Remove both trays from the oven. Flip over the potatoes. Spread the remaining veg across both trays.
- Roast for 20 minutes, stirring at the 15 minute mark.
Source: https://www.ambitiouskitchen.com/grilled-mediterranean-chicken/