Roasted Vegetables with Cilantro Yogurt

The Turkish vegetable medley called turlu turlu, often described as spiced-up ratatouille, inspired this recipe. The vegetables are sometimes stewed, sometimes roasted; we chose the latter approach, as we’re fond of the browning and flavor concentration that results from cooking in the dry heat of the oven. Vegetables of all sorts—from turnips to okra—may go into turlu turlu. For our version, we limited it to a few types of summery produce with similar cooking times and complementary flavors and textures. Earthy, mildly spicy Aleppo pepper (or paprika mixed with cayenne), coriander and cinnamon perfume the vegetables, their flavors blooming during roasting. A final flourish of yogurt mixed with cilantro is by no means traditional (cilantro isn’t often used in Turkish cuisine), but we think it adds a bright, creamy counterpoint to the deeply flavorful veggies.