Spiced roasted vegetables with mint yoghurt
Savor the delightful flavors of spiced roasted vegetables paired with a refreshing mint yogurt. This healthy and easy-to-make recipe features zucchini, pumpkin, and onion seasoned to perfection, served with fluffy couscous and a creamy spearmint Greek yogurt. A perfect blend of spices and fresh herbs for a nutritious and delicious meal.
- 18 Feb 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Spiced roasted vegetables with mint yoghurt is a flavorful and healthy dish that combines roasted zucchini, pumpkin, and onions with a blend of spices. The addition of couscous makes it a satisfying meal, while the mint yogurt provides a refreshing and tangy contrast. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Slice the zucchini into rounds.
- Peel and cube the pumpkin.
- Slice the onion.
- In a large mixing bowl, combine the zucchini, pumpkin, and onion.
- Drizzle with the olive oil.
- Add the minced garlic and spice mix.
- Toss the vegetables well to ensure they are evenly coated with the oil and spices.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until they are tender and golden brown. Stir halfway through roasting to ensure even cooking.
- While the vegetables are roasting, prepare the couscous according to package instructions.
- Fluff with a fork and set aside.
- In a small bowl, mix the Greek yogurt with the finely chopped spearmint.
- Stir well to combine and set aside.
- Once the vegetables are roasted, remove them from the oven.
- Plate a portion of couscous.
- Top with a generous serving of the roasted vegetables.
- Add a dollop of the mint yogurt on top.
- Serve the dish warm, and enjoy the blend of spiced roasted vegetables with the refreshing mint yogurt.
Tips:
- Cut the vegetables into uniform pieces to ensure even roasting.
- Toss the vegetables with olive oil and spice mix thoroughly to get all pieces well-coated.
- Preheat the oven to 200°C (400°F) for optimal roasting conditions.
- Stir the vegetables halfway through roasting to promote even browning.
- When preparing the couscous, use vegetable broth instead of water for added flavor.
- Chop the spearmint finely to maximize its flavor in the yogurt.
- Let the roasted vegetables cool slightly before serving with the yogurt to prevent the yogurt from melting.
This spiced roasted vegetable dish with mint yoghurt is a delightful combination of textures and flavors. The roasted vegetables bring a natural sweetness, enhanced by the spice mix, while the couscous adds heartiness. The mint yogurt ties everything together with a burst of freshness. This meal is not only delicious but also packed with nutrients.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 2.97g | 8% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 21% |
| Saturated 3.35g | 11% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 520ug | 58% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 30mg | 35% |
| Vitamin E 1.48mg | 10% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 1.65mg | 15% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 860mg | 25% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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