Roasted Green Vegetables on Thick Tzatziki — A Light and Refreshing Summer Recipe

Ever since we got back from a little getaway in Cyprus — where we devoured thick tzatziki at nearly every meal — I’ve been hooked.
Instead of serving tzatziki as a simple side dip, I love turning it into the base for a complete dish: roasted green vegetables on tzatziki.

BTW, if you still don’t follow me on Instagram – this is the time!

Roasted Green Vegetables on Thick Tzatziki

It’s not just a great way to use up fresh seasonal greens — it’s a fantastic idea for a light meal with green vegetables, perfect for warm summer days.
The combination of crisp, charred veggies with creamy, refreshing tzatziki is simply addictive.

How to make roasted green vegetables on tzatziki

This is one of the easiest and quickest dishes you can prepare.
The one key step: blanch the vegetables before roasting to preserve their bright color and crisp texture.
Since each vegetable has its own ideal blanching time, I recommend blanching them separately.

Preparation:

Step 1 — Preparing the vegetables:

1️⃣ Bring a large pot of water to a boil.
(Make sure you use plenty of water so the veggies don’t lower the temperature too much.)

2️⃣ Prep your vegetables:

• Broccoli — cut into small florets.
• Asparagus — cut into 3–4 cm pieces.
• Edamame — cook last, then shell.
• Sweet peas — simply rinse under cold water, no need to blanch.

3️⃣ Blanch the vegetables in boiling water, one type at a time.
Immediately transfer to an ice water bath to stop the cooking process and lock in that beautiful green color and crispness.
If you don’t have ice on hand, rinse the veggies thoroughly under cold running water for 2–3 minutes.

Step 2 — Roasting the vegetables:

4️⃣ Transfer the blanched vegetables to a baking tray.
Season with salt, freshly ground black pepper, and sumac if you have it (it adds a great tangy kick).
Drizzle generously with olive oil and toss to coat evenly.

5️⃣ Roast in a preheated oven at 200°C (390°F) for about 15 minutes.
Halfway through, stir the vegetables to ensure even browning.

6️⃣ Finish with a quick blast under the broiler to give the vegetables a nice char.

Optional twist — roasted baby potatoes:

One time when I made this dish, I added roasted baby potatoes — an excellent addition that makes it a bit heartier.

Here’s how:

• Boil baby potatoes, halved, in salted water for about 15 minutes.
• Drain, season with olive oil, salt, and pepper.
• Roast at 200°C (390°F) until the skins are golden and crisp, and the insides are soft and tender.

Assembling the dish:

1️⃣ Prepare your thick tzatziki (here’s my recipe — link).
2️⃣ Spread a generous layer of tzatziki on a plate or serving platter.
3️⃣ Top with the roasted vegetables (and potatoes, if using).
4️⃣ Finish with a drizzle of olive oil and a sprinkle of sumac.

Pro tip for serving:

I like to take halved pita breads, brush them with olive oil, and grill them for a few minutes (or bake them in the oven).
They turn beautifully crisp and are the perfect accompaniment to the tzatziki and roasted veggies.
It really makes this dish a complete meal.

Roasted Green Vegetables on Thick Tzatziki

A light, colorful, and flavorful dish of roasted green vegetables on thick tzatziki — perfect for summer meals or as a refreshing starter. The combination of crisp, charred veggies and creamy tzatziki makes this dish both simple and impressive.

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Prep Time 20 minutes mins

Cook Time 19 minutes mins

Servings: 6 People

Course: Appetizer, Salad

Cuisine: Greek

Calories: 209

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 head broccoli
• 1 bunch of asparagus
• 2½ cups edamame before shelling, 1 cup shelled
• 1 cup frozen sweet peas
• ¼ cup olive oil
• 1 tsp salt
• 1 tsp sumac
• ½ tsp freshly ground black pepper

Method

 

1. Bring a large pot of water to a boil.
2. Break the broccoli into bite-sized florets and blanch for 2–3 minutes (taste to ensure the broccoli is tender but not too soft). Transfer immediately to an ice water bath.
3. Cut the asparagus into 4 equal pieces, blanch for about 1 minute, and transfer to an ice water bath.
4. Cook the edamame according to package instructions and shell the beans.
5. Rinse the frozen sweet peas under cold water for 2–3 minutes.
6. Combine all the vegetables in a large bowl. Add the spices and olive oil and mix well.
7. Roast the vegetables in a preheated oven at 200°C (390°F) for about 15 minutes. Finish under the broiler for an additional 5 minutes until nicely charred.

Nutrition

Calories: 209kcalCarbohydrates: 19gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 422mgPotassium: 660mgFiber: 7gSugar: 5gVitamin A: 818IUVitamin C: 100mgCalcium: 106mgIron: 3mg

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In short:

Roasted green vegetables on tzatziki is the perfect idea for a light meal with green vegetables that’s as beautiful on the table as it is delicious.
Next time you’re looking for a quick and easy dinner or a dish for entertaining — this one never fails to impress.