Best 3 Cold Roasted Veggies With Herbed Yogurt Dip Recipes
Immerse yourself in a culinary adventure with our delectable Cold Roasted Veggies With Herbed Yogurt Dip. This vibrant medley of roasted vegetables, featuring crisp bell peppers, tender zucchini, earthy eggplant, and succulent cherry tomatoes, is a symphony of flavors. Perfectly charred yet tender, each vegetable retains its distinct character while harmonizing beautifully in this delightful dish. Accompanying this colorful ensemble is a luscious herbed yogurt dip, a symphony of tangy yogurt, aromatic herbs, and a hint of garlic, creating a creamy and flavorful complement to the roasted veggies. Indulge in this healthy and flavor-packed dish as a refreshing appetizer, a vibrant side dish, or even as a delightful vegan main course.
In this article, we present two variations of our Cold Roasted Veggies With Herbed Yogurt Dip: a classic version and a spicy version. The classic version offers a balanced and harmonious flavor profile, while the spicy version adds a touch of heat and complexity with the addition of chili flakes. Both variations are equally enticing, catering to different palates and preferences.
ROASTED SPRING VEGGIES AND DIP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
- In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
- Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
- For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
- For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
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
Tips:
- Choose fresh, firm vegetables for roasting.
- Cut vegetables into uniform pieces so they cook evenly.
- Toss vegetables with olive oil, salt, and pepper before roasting.
- Roast vegetables at a high temperature (425°F or higher) for a short amount of time (20-30 minutes). This will help them caramelize and develop a slightly crispy exterior.
- Let roasted vegetables cool slightly before serving.
- Serve roasted vegetables with a variety of dipping sauces, such as herbed yogurt dip, tahini sauce, or balsamic vinegar.
Conclusion:
Cold roasted vegetables with herbed yogurt dip is a delicious, healthy, and versatile dish that can be served as an appetizer, side dish, or main course. It's perfect for a summer picnic or potluck, and it's also a great way to use up leftover vegetables. With a few simple tips, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give cold roasted vegetables with herbed yogurt dip a try. You won't be disappointed!
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