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Roasted Green Vegetables on Thick Tzatziki

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
Cook Time 19 minutes
Servings: 6 People
Course: Appetizer, Salad
Cuisine: Greek
Calories: 209
Ingredients Method Nutrition

Ingredients
  

  • 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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