4Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
5Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
6Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
7Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
8Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
9Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
10In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
11In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
12In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
13Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired
14Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired
15Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired
Ingredients
4 Medium potatoes, diced
4 Medium potatoes, diced
4 Medium potatoes, diced
1 can chickpeas, drained and rinsed
1 can chickpeas, drained and rinsed
1 can chickpeas, drained and rinsed
2 Bell peppers, chopped
2 Bell peppers, chopped
2 Bell peppers, chopped
1 Zucchini, sliced
1 Zucchini, sliced
1 Zucchini, sliced
1 Garlic bulb, whole (skin on)
1 Garlic bulb, whole (skin on)
1 Garlic bulb, whole (skin on)
3 tbsp olive oil
3 tbsp olive oil
3 tbsp olive oil
1 Salt and black pepper
1 Salt and black pepper
1 Salt and black pepper
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 cup Soy yogurt
1 cup Soy yogurt
1 cup Soy yogurt
3 tbsp Lime juice
3 tbsp Lime juice
3 tbsp Lime juice
3 Dried tomatoes
3 Dried tomatoes
3 Dried tomatoes
1 Roasted garlic bulb, squeezed from skin
1 Roasted garlic bulb, squeezed from skin
1 Roasted garlic bulb, squeezed from skin
1 roasted bell pepper
1 roasted bell pepper
1 roasted bell pepper
4.2 oz Vegan feta
4.2 oz Vegan feta
4.2 oz Vegan feta
1 handful fresh parsley
1 handful fresh parsley
1 handful fresh parsley
Equipment
Large sheet panBlender or food processorSpatulaKnifeCutting board
Tips
Cut vegetables evenly for consistent cooking.
Spread the chickpeas out to prevent steaming.
If the sauce is too thick, add a splash of water while blending.
Serve over quinoa, brown rice, or with warm pita bread. Pair with a fresh green salad or steamed greens for added freshness.
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven to keep the crisp texture. The sauce can be stored separately in a sealed jar for up to three days