Mediterranean Roasted Veggies (with Dill Yogurt Sauce)

Mediterranean Vegetables

• 1 small head cauliflower cut into small florets
• 1 oz can can chickpeas drained, 425 g
• 1 red bell pepper chopped
• 2 medium zucchini chopped
• 3 medium carrot chopped
• 1 red onion sliced
• ¼ cup olive oil 60 mL
• 1 tsp oregano each dried
• 1 tsp thyme
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Yogurt Dill Sauce

• 1 cup yogurt can sub dairy-free, 236 mL, plain, Greek
• 4 cloves garlic minced
• ¼ cup dill 30 g, fresh
• 2 Tbsp lemon juice 30 mL
• Pinch salt
• Pinch black pepper