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Roasted Vegetables with Cilantro Yogurt

Roasted Vegetables with Cilantro Yogurt

By Courtney HillApril 6, 2021

  • Makes
    4-6 servings
  • Cook Time
    45 minutes

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.

Tip

Don’t use a baking sheet or a low-sided pan to roast the vegetables. The higher sides of a roasting pan slow the rate of moisture evaporation so the vegetables don’t dry out before they’re fully tender.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 1

    tablespoon Aleppo pepper or 1 tablespoon sweet paprika plus ½ teaspoon cayenne pepper

  • 1

    tablespoon ground coriander

  • 1

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 2

    1-pound eggplants, trimmed and cut into 1-inch chunks

  • 2

    medium red onions, each cut into 8 wedges

  • 1

    medium poblano chili or red bell pepper, stemmed, seeded and cut into 1-inch wedges

  • 8

    ounces green beans, trimmed

  • 1

    pint cherry or grape tomatoes

  • 1

    cup whole-milk or low-fat plain Greek yogurt

  • 1½

    cups lightly packed cilantro, finely chopped

Step 1

Heat the oven to 500°F with a rack in the middle position. In a small bowl, whisk together the oil, Aleppo pepper, coriander, cinnamon, 1 teaspoon salt and 1 teaspoon black pepper.

Step 2

In a roasting pan, combine the eggplants, onions, chili and beans. Add the spiced oil, toss until the vegetables are coasted, then distribute in an even layer.

Scatter the tomatoes over them. Roast, stirring every 15 minutes, until browned and tender, 35 to 40 minutes.

Step 3

While the vegetables cook, in a small bowl, stir together the yogurt, cilantro, ½ teaspoon salt and ¼ teaspoon black pepper; set aide until ready to serve. Transfer the roasted vegetables to a serving platter and dollop with the cilantro yogurt.