Name: Mediterranean Roasted Vegetable & Chickpea Bowl with Lemon-Herb Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 zucchini, sliced into 1/2-inch rounds; 1 red onion, cut into wedges; 1 cup cherry tomatoes, halved; 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1/2 tsp smoked paprika; Salt and pepper, to taste; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup plain Greek yogurt (non-fat or low-fat); Zest and juice of 1 lemon; 2 tbsp chopped fresh parsley, plus extra for garnish; 2 tbsp chopped fresh mint; 1 clove garlic, minced

Mediterranean Roasted Vegetable & Chickpea Bowl with Lemon-Herb Yogurt Sauce

CreamyGrape8067

This Mediterranean Roasted Vegetable & Chickpea Bowl celebrates the sun-drenched flavors of the region while prioritizing your goals of eating more vegetables and supporting weight loss. Vibrant roasted eggplant, zucchini, peppers, and tomatoes are tossed with protein-rich chickpeas and aromatic herbs, then brought together with a bright, creamy lemon-herb yogurt sauce. The dish layers complementary flavors—smoky, tangy, and fresh—using a simple oven-roasting technique for maximum flavor with minimal effort. Each bite is nourishing, colorful, and deeply satisfying, making it a wonderful weeknight dinner to look forward to.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss eggplant, bell pepper, zucchini, onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper until well coated.
Spread vegetables out evenly on the prepared baking sheet. Roast for 20 minutes, then remove from oven, add chickpeas, toss, and return to oven for another 10 minutes until veggies are browned and tender.
While vegetables roast, in a small bowl, whisk together Greek yogurt, lemon zest, lemon juice, parsley, mint, and minced garlic. Season with a pinch of salt and pepper. Refrigerate until serving.
Divide roasted vegetables and chickpeas among 4 bowls. Drizzle generously with lemon-herb yogurt sauce and sprinkle with additional fresh herbs. Serve warm.