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Mediterranean Roasted Vegetables | Vegetable Medley

Creamy Mediterranean roasted vegetables topped with a delicious glaze of greek yogurt and some grated Italian parmesan cheese.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main, Sides
Cuisine: Mediterranean
Servings: 4 servings


  • 2 zucchini
  • 1 eggplant
  • 2 carrots
  • 1 onion
  • 100g / 1/2 cup broccoli florets
  • 8 baby potatoes
  • 50g olive oil
  • 2 tbsp salt
  • 1/2 tsp pepper


  • 200g full-fat greek yogurt
  • 1 egg
  • 5 tbsp grated parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp dried parsley


  • Preheat the oven to 410F/210C.
  • Chop the vegetables and add them into a big bowl together.
  • cut the zucchini into small cubes, cut it in half and then in half just through the middle in quarters, and then into cubes.
  • repeat the same steps with the carrot, zucchini, and the potatoes
  • cut the onion in half and then in small thin slices.
  • Add the olive oil, salt, and pepper to the veggies and mix everything.
  • Preheat a nonstick pan over medium-high heat. Divide the veggies into 3-4 equal parts and fry each batch for 5 minutes, mixing every 40 sec to one minute, so the veggies do not burn.
  • Transfer the veggies to an ovenproof dish, bake for 20 minutes, then take them out and mix them, bake for another 15minutes take them out of the oven, and mix again. Transfer them back to the oven and bake until all veggies are cooked and golden brown on top.
  • Meanwhile, in a small bowl, add the egg, greek yogurt, lemon, garlic powder, and mix.
  • Take the veggies out of the oven, spoon the glaze on top spreading it all over the veggies, grate the parmesan cheese, and add the dried parsley.
  • Put the veggies back in the oven for another 10minutes or until the gaze starts getting golden brown on top.