Pakistani Roasted Vegetables with Mint Yogurt

About This Recipe

Pairing roasted or grilled vegetables with a cooling yogurt sauce is a common instinct in Pakistani cooking, the same logic behind serving raita alongside spicy curries and biryani. This dish applies that pairing directly, roasting a mix of vegetables with warming spices and serving them with a bright mint yogurt. The technique is straightforward but benefits from attention to detail — cutting the vegetables to similar sizes so they roast evenly, and giving them enough space on the pan to actually char rather than steam in their own moisture. The yogurt sauce comes together in the time it takes the vegetables to roast, needing only a quick whisk. It's a simple, adaptable side dish that brings Pakistani flavor instincts to a format anyone with a sheet pan and an oven can pull off on a weeknight.

Ingredients

Serves 4

• 2carrots(cut into batons)
• 1zucchini(chunked)
• 1red bell pepper(chunked)
• 1cauliflower(cut into florets)
• 3 tbspvegetable oil
• 1 tspground cumin
• 1 tsppaprika
• 0.5 tspturmeric
• 1 tspfine sea salt
• 1 cupplain yogurt
• 0.25 cupmint leaves(chopped)
• 1 clovegarlic(minced)
• 1 tbsplemon juice

Instructions

1. 1

   Season the vegetables

   Preheat oven to 425°F (220°C). Toss the carrots, zucchini, bell pepper and cauliflower with oil, cumin, paprika, turmeric and salt on a large sheet pan.

2. 2

   Roast until charred

   Roast 25-30 minutes, stirring once halfway, until the vegetables are tender and browned at the edges.

3. 3

   Make the mint yogurt

   While the vegetables roast, whisk yogurt with mint, garlic and lemon juice in a small bowl. Season with a pinch of salt.

4. 4

   Rest the vegetables

   Let the roasted vegetables cool slightly for a couple minutes off the heat.

5. 5

   Serve together

   Spoon the mint yogurt onto a platter and pile the roasted vegetables on top, or serve the yogurt on the side for dipping.

   Cauliflower florets take slightly longer than the other vegetables — cut them a bit smaller if you want everything to finish together.

Variations

• •

  Add chickpeas to the sheet pan for extra protein and a heartier main dish.

• •

  Swap mint for cilantro in the yogurt sauce for a different but equally traditional flavor.

• •

  Finish with a sprinkle of chaat masala over the roasted vegetables for a tangy kick.

Storage

Refrigerate roasted vegetables and yogurt sauce separately in airtight containers up to 3 days. Reheat vegetables in a hot oven to re-crisp before serving.

Frequently Asked Questions