It's almost too beautiful to eat, with the white clouds of herby-spiced yogurt, but you will. Play with what you have- If you don't like your vegetables roasted, go for it raw and serve as a starter. you're the boss-artist.
"If you want your yogurt dip less peppery, go for a mix of chopped fresh dill, garlic and sea salt. That would be amazing too."
Notes: Yogurt is Greek.
RAINBOW ROASTED VEGGIES WITH YOGURT DIP
Ingredients: 2 pounds washed and cut vegetables of choice, according to color, olive oil, everything bagel seasoning, cracked pepper, chopped fresh parsley or cilantro,1 cup plain yogurt, garlic salt, dried parsley, dried thyme.
1. Preheat oven to 425*. Lay veggies on a parchment-lined baking sheet and drizzle with olive oil. Sprinkle with everything bagel seasoning and lots of cracked pepper. Toss.
2. Roast for 10-15 minutes. Watch your softer vegetables, like tomatoes, to pull early. You don't want them to go to mush.
3. Meanwhile, stir the yogurt in a bowl with garlic salt, cracked pepper, dried parsley and dried thyme. This is a taste-as-you-go maneuver. Sprinkle a little of each, stir, taste, etc. Until you like it.
4. Remove veggies to a platter, rainbow them up, sprinkle with chopped fresh parsley or cilantro. Dollop yogurt around. Serve immediately.
Tip: Root vegetables like white potatoes or carrots will take longer to roast, consider using a separate baking sheet.