Ingredients

• 2 medium zucchini
• 1 large eggplant
• 2 bell peppers (any color)
• 200g cherry tomatoes
• 1 medium carrot
• 2 medium onions
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp smoked paprika
• 1 tsp Italian herbs (oregano, basil, thyme)
• 3 tbsp olive oil
• 150g plain yogurt (unsweetened)
• 2 cloves garlic, minced
• 150-200g cheese (Mozzarella, Emmental, or any cheese of choice)

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 180°C (350°F) to get it ready for baking the vegetables.

Step 2: Prepare the Vegetables

1. 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.
2. 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.

Step 3: Roast the Vegetables

1. Bake for 35 Minutes: Spread the seasoned vegetables in a single layer on a large baking tray or casserole dish. Place the tray in the preheated oven and roast the vegetables for about 35 minutes, or until they are tender and slightly caramelized around the edges. Stir halfway through the cooking time to ensure even roasting.

Step 4: Prepare the Yogurt-Garlic Sauce

1. While the vegetables are roasting, prepare the yogurt sauce. In a small bowl, combine the yogurt with the minced garlic. Stir well and set aside.

Step 5: Add the Yogurt and Cheese

1. Remove Vegetables from Oven: After 35 minutes, take the vegetables out of the oven. Drizzle the yogurt-garlic sauce evenly over the top of the vegetables.
2. Add Cheese: Sprinkle 150-200g of cheese (depending on how cheesy you like it) over the top of the dish.
3. Bake for Another 5 Minutes: Place the tray back in the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy

1. Once the cheese has melted and is golden, remove the tray from the oven. Serve hot, and enjoy the creamy, cheesy roasted vegetable goodness!

Cooking Tips

1. Choose Fresh, Firm Vegetables: Fresh vegetables will give the best flavor and texture to this dish. Look for firm zucchini, eggplant, and peppers, and try to use seasonal produce for the best results.
2. Customize the Herbs and Spices: The recipe calls for Italian herbs and smoked paprika, but feel free to experiment with other seasonings like cumin, coriander, or red chili flakes for a spicier dish.
3. Use a Variety of Cheese: You can use a single type of cheese or a combination of cheeses. Mozzarella will give you a nice, gooey texture, while Emmental or Parmesan will add a sharper flavor.
4. For Extra Crispiness: If you want a crispy top, turn on the broiler for the last 1-2 minutes of cooking after adding the cheese. Keep a close eye on it to prevent burning.

Storage

1. Refrigeration: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
2. Freezing: Although this dish is best served fresh, you can freeze it for up to 2 months. However, the texture of the vegetables may become softer after thawing.
3. Reheating: Reheat the vegetables in the oven at 180°C (350°F) until heated through, or you can microwave them for a quicker option. If frozen, thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: 230 kcal
• Protein: 10g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 6g
• Sodium: 300mg

This dish is a great low-calorie, high-fiber meal option packed with vitamins and minerals from the variety of vegetables. The yogurt provides a good source of probiotics, while the cheese adds protein and calcium.

FAQs

1. Can I use different vegetables?

• Yes! This recipe is versatile, and you can use whatever vegetables you have on hand. Other great options include mushrooms, asparagus, or sweet potatoes. Just keep in mind that different vegetables may have different cooking times, so adjust accordingly.

2. Can I make this dish vegan?

• Absolutely. To make this dish vegan, simply substitute the yogurt with a plant-based yogurt alternative (like coconut or soy yogurt) and use vegan cheese.

3. What type of cheese works best?

• Mozzarella gives a gooey texture, while Emmental or Parmesan adds a more robust, sharp flavor. You can also experiment with feta or goat cheese for a tangier flavor.

4. Is this dish gluten-free?

• Yes, this recipe is naturally gluten-free. However, always check the labels on your yogurt and cheese to ensure they are free from gluten if you’re highly sensitive.

5. Can I prepare this dish in advance?

• Yes, you can prepare the vegetables and season them ahead of time. Store them in the refrigerator until you’re ready to roast. The yogurt-garlic sauce can also be made a day in advance.

6. What can I serve this with?

• This dish works well as a side to grilled chicken, fish, or even as a topping for pasta or rice. It can also be served with a fresh green salad for a lighter meal.

Conclusion

Mediterranean Roasted Vegetables with Yogurt and Cheese is a delightful, healthy, and flavorful dish that is incredibly easy to prepare. The roasted vegetables become tender and caramelized, while the yogurt-garlic sauce and melted cheese add creaminess and depth. Whether you’re looking for a nutritious side dish or a vegetarian main course, this recipe is sure to please. The combination of flavors, textures, and the vibrant colors of the vegetables makes this a meal that not only tastes good but looks fantastic on the plate. Perfect for a family dinner or a potluck, this dish will be a hit wherever it’s served. So go ahead, enjoy this wholesome and delicious Mediterranean-inspired meal!