A vivid mix of roasted vegetables in an aromatic tomato dressing with garlic and herbs, finished with a delicate yogurt sauce for contrast. These vegetable sticks bake on one sheet pan, with no frying, and come out tender inside with a light golden edge. Serve them as a warm appetizer, a light dinner, or a wholesome side.
Ingredients
- Eggplants — 2, cut into sticks
- Zucchini — 2, cut into sticks
- Bell peppers — 2, sliced into strips
- Carrots — 2–3, cut into sticks
- Potatoes — 3–4, cut into sticks
- Olive oil — 4–5 tbsp | 60–75 ml
- Tomato paste — 1–2 tbsp | 15–30 g
- Garlic — 2–3 cloves, minced
- Dried herbs (oregano or basil) — to taste
- Salt and spices — to taste
- Yogurt or sour cream sauce — 5–7 fl oz | 150–200 ml, for serving
- Tomato sauce — 3–4 tbsp | 45–60 ml, for serving
How to make it
- Prepare the vegetables: preheat the oven to 392°F | 200°C. Line a baking sheet with parchment. Cut the eggplants, zucchini, peppers, carrots, and potatoes into long sticks and arrange them on the tray in even rows, grouping by color if you like.
- Mix the dressing: in a bowl, combine the olive oil, tomato paste, minced garlic, dried herbs, salt, and spices. Stir until smooth and emulsified.
- Bake: spoon the fragrant mixture evenly over the vegetable sticks. Cover with another sheet of parchment and transfer to the oven. Bake until the vegetables are tender, about 30–40 minutes. For a little extra color, remove the top parchment at the end and let the vegetables lightly brown.
- Serve: arrange the finished vegetable sticks on a large platter in a circle, spoon the yogurt sauce generously over the top, and add accents of tomato sauce. Serve immediately.
Serving and sauces
For the white sauce, use thick plain yogurt; you can add a pinch of salt, a little lemon juice, and a drizzle of olive oil. Use ready-made tomato sauce or make a quick version: whisk tomato paste with warm water until it reaches the desired consistency, then add a pinch of sugar, salt, and dried oregano.
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Tips and variations
- Even cutting helps the vegetables roast at the same pace and look beautiful on the platter.
- If the eggplants taste bitter, salt them for 10–15 minutes, then rinse and pat dry.
- For a lighter version, reduce the oil to 2–3 tbsp | 30–45 ml and replace part of it with water when mixing with the tomato paste.
- For more depth, add smoked paprika, cumin, or chili to the dressing.
- For a vegan serving, swap the yogurt for a plant-based yogurt or serve with tahini sauce.
FAQ
Can I make it without potatoes?
Yes, leave out the potatoes for a lighter, lower-carb version. Add more zucchini or peppers to keep the volume.
How do I keep the vegetables from getting soggy?
Do not overcrowd the tray, cut the vegetables evenly, bake at a high temperature, and remove the top parchment at the end so the edges can brown.
What can I use instead of tomato paste in the dressing?
Thick tomato sauce, passata, or even a little ajika will work. Adjust the salt and spices as needed.
Nutrition (per 1 of 6 servings)
| Nutrition | Per serving |
|---|---|
| Calories | 315 kcal |
| Protein | 7 g |
| Fat | 13 g |
| Carbohydrates | 45 g |
| Fiber | 8 g |
| Sugars | 11 g |
| Sodium | depends on the amount of salt |