Ingredients

• 4 Medium potatoes (diced)
• 1 can chickpeas (drained and rinsed)
• 2 Bell peppers (chopped)
• 1 Zucchini (sliced)
• 1 Garlic bulb (whole (skin on))
• 3 tbsp olive oil
• Salt and black pepper (to taste)
• 1 tsp smoked paprika (optional)
• 1 cup Soy yogurt
• 3 tbsp Lime juice
• 3-4 Dried tomatoes (optional)
• 1 Roasted garlic bulb (squeezed from skin)
• 1 roasted bell pepper
• 4.2 oz Vegan feta
• A handful of fresh parsley

Directions

• 1. Preheat the Oven:
Preheat your oven to 200 °C / 400 °F.
• 2. Prepare the Vegetables:
Place 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.
• 3. Roast the Vegetables:
Roast 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.
• 4. Prepare the Sauce:
In 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.
• 5. Serve:
Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired.

Nutrition