Roasted vegetables with cilantro yogurt from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 171) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute a combination of sweet paprika and ground cayenne pepper with Aleppo pepper.

  • KNivia on May 11, 2026

    This is delicious! I had a pocket of time between feedings for my infant and made this…between stirring every 15 minutes. It’s a great wait to make a lot of veggies taste incredible and do so quickly. I also was concerned that o wouldn’t get that amazing roasted caramelized flavor that you fet when roasting vegetables on sheet pans spread out but the roasting pan method worked great! No I have veg to eat for the week!

  • crandall57 on September 05, 2023

    We really enjoyed this dish. The aleppo and poblano peppers gave it a little heat, but not too much. Easy to put together. I used sheep's milk yogurt instead of greek yogurt. Will make this again. Great variety of vegetables and flexible, can throw in whatever is in the fridge. I added one red bell pepper. I used a 9 x 15 glass baking dish.

  • hbakke on February 08, 2022

    This made a nice vegetarian dinner. I liked the spice from the poblano combined with the cilantro yogurt. I had to cook it an additional 15 minutes, but I may have used too small of a pan.

  • athayer on July 28, 2021

    Delicious...very flexible regarding which vegetables could be used. Cilantro yogurt sauce paired very nicely.

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