Category
Roast One Pan. Eat Twice.
Dinner now, lunch sorted.
Roasted vegetables with lemon-garlic yogurt
Where: Your kitchen.
When: Any evening this week; about 25–35 minutes roasting at 400°F.
Cost: Grocery ingredients; no admission or reservation.
Recipe: Roasted vegetable and lemon-garlic yogurt recipe.
Roast sliced delicata squash, chickpeas and red onion with thyme and oil. Stir garlic, lemon zest and herbs into yogurt. Eat over the yogurt for dinner; tuck the leftovers into a pita or grain bowl the next day.
