As the longest day of the year stretches golden light across the garden, there’s no better way to celebrate the summer solstice than with a meal that tastes like sunshine itself. This vibrant platter of Summer Roasted Vegetables—charred at the edges, caramelized to perfection—pairs beautifully with a cool, herb-laced homemade tzatziki. It’s the kind of dish you can enjoy barefoot on the porch, surrounded by laughter, lavender, and the hum of bees. Whether you're hosting a solstice gathering or just soaking in the season solo, this recipe captures the spirit of midsummer: grounding, glowing, and gloriously fresh from the earth.
I made this recipe to bring to a summer solstice dinner I had with friends in June of this year. You can check it out here!
While this recipe is wonderful any time of the year, there's something magical about having fresh roasted vegetables that just feels like summer - refreshing, warm, smokey, and earthy.
This was inspired by my Enchanted Rainbow Veggie Flatbread and Summer Blush Potato Salad, and pairs well with my Protein or Pasta recipes.
Jump to:
Ingredients
~*~ See recipe card for quantities ~*~
Vegetables
- carrots
- asparagus
- broccolini
- sea salt
- olive oil
- smoked paprika
- black pepper
- garlic powder
Tzatziki
- plain greek yogurt
- cucumber
- garlic clove
- olive oil
- lemon juice
- fresh dill
- salt
Instructions
Here's what the process will look like!
- Step 1: Wash and cut your vegetables as needed. Spread flat across parchment covered baking sheet.
- Step 2: Drizzle with olive oil and spices.
- Step 3: Roast the vegetables in the oven at 400F for 20-25 minutes, flipping halfway through.
- Step 4: Prepare your Tzatziki to serve alongside roasted vegetables.
Hint: To make your tzatziki last longer, squeeze excess moisture from the grated cucumber before mixing it in. This prevents the dip from becoming watery over time!
Substitutions
- Vegetables - you're welcome to customize the vegetables you want to use! Sweet potatoes, beets, broccoli, and artichoke are also delicious with tzatziki.
- Tzatziki - if you're not a fan of the dip, you can substitute with Labneh or Hummus.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Vegan - substitute the plain greek yogurt in the tzatziki with coconut yogurt or cashew cream.
Equipment
- Cutting Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
- Grater
- Measuring Cups & Spoons
- Small Mixing Bowl
You can find my kitchen tavern favorites here!
Summer Roasted Vegetables with Homemade Tzatziki
Equipment
- 1 Cutting Knife
- 1 Cutting Board
- 1 Baking Sheet
- Parchment Paper
- 1 Grater
- measuring cups & spoons
- 1 Small Mixing Bowl
Ingredients
Roasted Veggies
- 3 large carrots cut into sticks/halved
- 1 bunch asparagus ends trimmed
- 1 bunch broccolini ends trimmed
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
Homemade Tzatziki
- ½ cup plain greek yogurt
- ⅓ cup cucumber grated, squeeze out excess water
- 1 small garlic clove finely minced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill or mint chopped
- salt to taste
Instructions
- Preheat your oven to 400℉ (220℃). Line a baking sheet with parchment paper.
- Toss carrots, asparagus, and broccolini with olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on the baking sheet.
- Roast in the oven for 20–25 minutes, flipping halfway, until golden and tender with a slight crisp on the edges.
- While veggies roast, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, fresh dill, and salt in a bowl. Chill until ready to serve.
- Spread a generous layer of tzatziki on a serving plate or shallow bowl. Top with warm roasted veggies.
- OPTIONAL GARNISH: Drizzle with olive oil, sprinkle with extra dill or crushed red pepper flakes, and serve with pita or crusty bread if desired.
Storage
Vegetables can be stored for 3-5 days in the refrigerator once completely cooled. Place in airtight container to retain moisture. Try to store separate from the Homemade Tzatziki.
The Tzatziki can stay fresh and flavorful 4-5 days in the refrigerator when stored properly. Try to store in a glass container that preserves its freshness and prevents from absorbing other fridge odors. Stir before each use.
Top Tip
To make your tzatziki last longer, squeeze excess moisture from the grated cucumber before mixing it in. This prevents the dip from becoming watery over time!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
