Ingredients
Scale
- 1 cup Plain Greek Yogurt (full-fat or low-fat)
- 1 medium Bell Pepper (any color), diced
- 1 medium Zucchini, diced
- 1 medium Red Onion, diced
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- Juice of ½ Lemon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer.
- Roast for 20-25 minutes until golden brown and fragrant.
- In serving bowls, add Greek yogurt and top it generously with the roasted vegetables.
- Drizzle lemon juice over each serving for added brightness.
Notes
- Feel free to substitute seasonal vegetables or add nuts/seeds for extra crunch.
- Store leftovers in an airtight container for up to three days; reheat veggies in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 290
- Sugar: 7g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg