Roasted Zucchini with Veggies and Yoghurt

Roasted Zucchini with Veggies and Yoghurt

Roasted Zucchini with Veggies and Yoghurt

I love my veggies. And I love them with a nice char. For this one lunch, I roasted a whole zucchini with cherry tomatoes and then threw some leftover chickpeas and sweet corn. I then went on to drizzle it all with some EVOO and a side of garlic and coriander yoghurt. This was quite a refreshing dish. I can’t figure if it’s a salad or a side dish. I’d say, it doesn’t matter. My OTG doesn’t give anything any ‘char’. It does a good job of cooking everything though. That’s why, I had to get the char effect by roasting the zucchini on a pan. And then I popped it into the oven and cooked it for about 15 minutes.

The result is a soft zucchini but with a bite to it. After assembling the rest of the veggies and finishing it off with the EVOO and yoghurt, this one turned out to be quite a light and delicious lunch. Remember the roast chicken salad I made recently? I added a spice mix I made recently for a roast chicken recipe to the zucchini for some flavour.

Roasted Zucchini with Veggies and Yoghurt


Zucchini – 1 whole, cut in half and then sliced thick.

Cherry tomatoes – 5-6

Sweet corn – 1/3 cup

Cooked chickpeas – 1/3 cup

Parsley – 2 tbsp, finely chopped

Plain yoghurt – 1/4 cup

Garlic – 1 clove, minced

Coriander leaves – 1 tsp chopped

Extra virgin olive oil – 2 tsp (optional)

Oil to cook – 2 tsp

Spice mix:

Smoked paprika – 1/2 tsp (or chilli powder if you’re ok with the heat)

Turmeric – 1/4 tsp

Coriander powder – 1/4 tsp

Freshly pounded cumin and peppercorns – 1/4 tsp each (I used a mortar and pestle for the job)

Salt – 1/2 tsp should do


Whisk the spice mix ingredients together and rub all over the zucchini.

Heat the oil and place the zucchini sliced and let them get a nice char on them.

Then put them in a preheated oven (180C) and cook for about 15 mins or till the veggie is cooked.

In the meanwhile, roast the cherry tomatoes in the same pan you roast the zucchini in for a few minutes till they have a char on them.

Place on a serving plate and add the chickpeas, sweet corn, tomatoes, and parsley.

Drizzle with EVOO.

Whisk the yoghurt with garlic, coriander leaves and some salt.

Sprinkle any leftover coriander leaves like I did.

Serve as a side dish or a salad.

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