A colorful, healthy, and delicious vegetable platter featuring roasted baby potatoes, cauliflower, zucchini, carrots, cabbage, and bell peppers, served with a creamy herb and feta dip. Perfect as a side dish, light lunch, or vegetarian dinner!
 Ingredients
For the Roasted Vegetables
- 1 lb (450g) baby potatoes, halved
- 2 cups cauliflower florets
- 1 medium zucchini, sliced
- 2 carrots, cut into sticks
- 1 cup red cabbage, sliced into wedges
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped
 Creamy Feta Herb Dip
- ½ cup Greek yogurt
- â…“ cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove
- 1 tablespoon fresh parsley or dill
- Salt and black pepper, to taste
 Instructions
1. Prepare the Vegetables
Wash and dry all vegetables. Cut the potatoes in half and chop the remaining vegetables into similar-sized pieces so they cook evenly.
2. Season
Add the vegetables to a large bowl. Drizzle with olive oil and add minced garlic, oregano, paprika, salt, and black pepper. Toss well until everything is evenly coated.
3. Roast the Potatoes
Preheat your oven to 425°F (220°C). Place the potatoes on a baking tray and roast for about 15 minutes first, as they need slightly longer to cook.
4. Add the Remaining Vegetables
Add the cauliflower, carrots, zucchini, cabbage, and bell peppers to the tray. Roast for another 20–25 minutes, turning once halfway through.
5. Make the Creamy Dip
Blend or mash together Greek yogurt, feta cheese, olive oil, lemon juice, garlic, and fresh herbs until creamy. Adjust the seasoning to taste.
6. Serve
Arrange the warm roasted vegetables beautifully on a serving platter. Sprinkle with fresh parsley and serve with the creamy feta herb dip.
 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 55 minutes
- Servings: 4
- Difficulty: Easy
 Nutrition Information
Approximate per serving, including dip:
- Calories: 320 kcal
- Protein: 10g
- Carbohydrates: 38g
- Fat: 15g
- Fiber: 8g
- Sugar: 9g
- Sodium: Varies depending on feta and added salt
 Nut Information
This recipe is naturally nut-free. However, always check packaged ingredients such as feta cheese, Greek yogurt, and seasonings for possible cross-contamination if you have a severe nut allergy.
 Q&A
Q: Can I make this recipe vegan?
Yes! Replace the feta and Greek yogurt with your favorite plant-based alternatives.
Q: Can I use an air fryer?
Absolutely. Cook the vegetables in batches at 390°F (200°C) for approximately 12–18 minutes, depending on the vegetable.
Q: Which vegetables can I substitute?
You can use broccoli, sweet potatoes, eggplant, Brussels sprouts, mushrooms, asparagus, or green beans.
Q: Can I prepare this ahead of time?
Yes. Chop and season the vegetables in advance, then store them in the refrigerator until ready to roast.
Q: How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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