Best 4 Cold Roasted Veggies With Herbed Yogurt Dip Recipes
Cold roasted veggies with herbed yogurt dip is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The roasted vegetables are tender and slightly smoky, while the yogurt dip is tangy and creamy. This dish is also very versatile, as you can use any type of vegetables that you like. So, whether you are looking for a healthy and delicious meal or a simple side dish, cold roasted veggies with herbed yogurt dip is a great option.
Here are our top 4 tried and tested recipes!
GREEK YOGURT VEGGIE DIP RECIPE BY TASTY
Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Slice green pepper.
- In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
- To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
- Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
- Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
HERBED YOGURT DIP
Yogurt thickened by draining overnight and then seasoned with fresh herbs. If you have an herb garden this is outstanding! (Still good if you pick your herbs from the produce section at the grocery store) "Cooking" time includes overnight draining of yogurt.
Provided by Ma Field
Categories No Cook
Time 4h10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
- Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
- Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
- Serve with chips or veggies.
Nutrition Facts : Calories 54.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 63.9, Carbohydrate 8.2, Fiber 0.2, Sugar 6.4, Protein 5.1
YOGURT VEGGIE DIP
I put an unusual spin on yogurt dip by adding radishes. This creamy dip makes a zippy appetizer when served with cauliflower and broccoli florets or rye bread cubes. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose firm vegetables. Roasting brings out the natural sweetness of vegetables, so it's important to start with firm vegetables that will hold their shape. Good choices include broccoli, carrots, cauliflower, potatoes, and Brussels sprouts.
- Cut the vegetables into uniform pieces. This will help them cook evenly. Aim for pieces that are about 1-inch thick.
- Toss the vegetables with olive oil and seasonings. This will help them roast evenly and develop a nice flavor. You can use any seasonings you like, but some good options include salt, pepper, garlic powder, and onion powder.
- Roast the vegetables at a high temperature. This will help them caramelize and get a crispy exterior. Aim for a temperature of 425 degrees Fahrenheit.
- Roast the vegetables until they are tender. The cooking time will vary depending on the type of vegetables you are roasting. Check them periodically with a fork to see if they are done.
- Serve the vegetables immediately. Roasted vegetables are best served hot and fresh. You can serve them with a dipping sauce, such as herbed yogurt dip, or simply enjoy them on their own.
Conclusion:
Cold roasted vegetables with herbed yogurt dip are a healthy and delicious side dish or snack. They are easy to make and can be tailored to your own taste. Whether you like your vegetables crispy or tender, roasted vegetables are a great way to enjoy the flavors of the season.
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