Ingredients
3 c. cauliflower florets
1 red pepper, diced
1 small red onion, diced,
1 zucchini, cut into ½” slices
1 yellow squash, cut into ½” slices
1 14-oz. can chickpeas (garbanzo beans), drained and rinsed
1½ t. ground cumin
1 t. smoked paprika
1 t. garlic powder
1 t. salt
½ t. ground coriander
2 T. extra virgin olive oil
Tzatziki Sauce:
¾ c. plain Greek yogurt
½ c. cucumber, peeled and grated
2 T. fresh lemon juice
1½ t, dry dill
1 garlic clove, grated
Salt and freshly ground black pepper
6 whole-wheat flatbreads
Directions
- Preheat oven to 400°
- In a large bowl, combine cauliflower, red pepper, onion, zucchini, yellow squash and chickpeas. Set aside.
- Combine ground cumin, smoked paprika, garlic powder, salt, and ground coriander in a small bowl.
- Add the spice blend and olive oil to the vegetables and toss to coat.Line a rimmed baking sheet with aluminum foil or parchment paper. Spread vegetables in a single layer on sheet without overcrowding.
- Bake in preheated oven for 20 minutes. Remove from oven and turn vegetables to roast on both sides. Bake for another 10 minutes. Remove and set aside.
- In a small bowl, thoroughly combine Greek yogurt, grated cucumber, lemon juice, dry dill, and garlic clove. Season with salt and freshly ground pepper, to taste.
- Warm up the flatbread in oven or toast in a skillet for 1-2 minutes. Top with ½ cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce.
Makes 6 servings.
