Garlic-Crumb Roast Vegetable Platter

Garlic-Crumb Roast Vegetable Platter 🥕🌿 This is the kind of tray recipe that makes vegetables feel like the main event: sweet roasted carrots, courgette, peppers, red onion and baby potatoes, finished with crisp garlic-herb crumbs and a cool lemon yogurt drizzle. It is bright, cosy, flexible and very good for sharing. Yield: 4 generous servings as a main, or 6 as a side Time: about 55 minutes Ingredients For the vegetables: 🥔 350 g baby potatoes, halved 🥕 3 carrots, cut into batons 🫑 2 red peppers, thickly sliced 🥒 2 courgettes, sliced into thick half-moons 🧅 2 red onions, cut into wedges 🫒 3 tablespoons olive oil 🌶️ 1 teaspoon smoked paprika 🌿 1 teaspoon ground cumin 🌿 1/2 teaspoon dried oregano or thyme 🧂 3/4 teaspoon fine salt, plus more to taste Black pepper For the garlic crumbs: 🍞 90 g fresh breadcrumbs or panko 🧄 2 garlic cloves, finely grated 🌿 2 tablespoons chopped parsley 🍋 Finely grated zest of 1 lemon 1 tablespoon olive oil A pinch of salt For the lemon yogurt: 🥣 180 g Greek yogurt 🍋 1 tablespoon lemon juice 🍯 1 teaspoon honey or maple syrup Salt to taste 1-2 tablespoons water, to loosen if needed Optional extras: Chilli flakes, toasted seeds, crumbled feta, chickpeas, lentils, grilled halloumi, fried eggs or roast chicken. Method 1. Heat the oven to 220C / 425F. Put a large heavy roasting tray in the oven while it heats. A hot tray helps the vegetables brown instead of steaming. 2. Toss the potatoes and carrots with about half the olive oil, smoked paprika, cumin, oregano, salt and black pepper. Carefully tip them onto the hot tray and spread into one layer. Roast for 15 minutes. 3. Add the peppers, courgettes and red onions with the remaining olive oil. Toss gently, then spread everything out again. Roast for 18-22 minutes, turning once, until the potatoes are tender and the vegetables have caramelised edges. If the tray feels crowded, split the vegetables between two trays. 4. Mix the breadcrumbs, garlic, parsley, lemon zest, olive oil and a pinch of salt. Scatter over the vegetables for the final 6-8 minutes of roasting. Watch closely: you want golden crisp crumbs and fragrant garlic, not burnt crumbs. 5. Stir the Greek yogurt with lemon juice, honey and a pinch of salt. Add a splash of water until it is loose enough to drizzle but still creamy. 6. Transfer the vegetables to a shallow platter. Spoon over the lemon yogurt, then finish with extra parsley, chilli flakes, toasted seeds or feta if you like. Serving ideas 🍽️ Serve warm as a vegetable main with chickpeas, lentils or halloumi, or use it as a side for roast chicken, fish, eggs or a grain bowl. It is also lovely with warm flatbreads and extra yogurt on the side. Storage The yogurt sauce keeps for 3 days in the fridge. Leftover roasted vegetables keep for 3 days and reheat best in a hot oven or air fryer so the crumbs wake up again. Avoid microwaving if you want the topping to stay crisp. Save this one for an easy vegetable dinner that still feels generous. 🌿 Tasteloom.club - easy recipes for everyday cravings