Sumac-Rubbed Roasted Vegetables with Herbed Yogurt

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant vegetarian side featuring caramelized vegetables and a tangy yogurt dip with fresh herbs. This Iraqi-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchini
• 2 medium carrots
• 1 red bell pepper
• 1 red onion
• 3 tbsp olive oil
• 1 tsp sumac
• 1/2 tsp paprika
• 1 cup Greek yogurt
• 2 tbsp dill
• 1 tbsp mint
• 1 clove garlic

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sliced zucchini rounds, 2 medium sliced carrots, 1 red bell pepper, and 1 red onion wedge with 3 tbsp olive oil, 1 tsp sumac, 1/2 tsp paprika, salt, and pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet and roast for 25 minutes, stirring once halfway, until tender and caramelized.
3. Step 3: While vegetables roast, mix 1 cup Greek yogurt, 2 tbsp chopped dill, 1 tbsp chopped mint, and 1 minced garlic clove in a small bowl. Season with salt and pepper to taste.
4. Step 4: Serve roasted vegetables warm with a dollop of herbed yogurt and lemon wedges.