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 carrots chopped
• 1 red onion sliced
• ¼ cup olive oil 60 mL
• 1 tsp each oregano, dried thyme, garlic powder
• ¼ tsp each salt and pepper

Yogurt Dill Sauce

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